"Healthier" Downeast Pumpkin Bread

Unfortunately it's fall now (or at least it was until is was 90º yesterday). So it's cold and I can't wear most of my Lilly shifts but every cloud has a silver lining. Now, it's time for pumpkin everything. My favorite thing to make this time of year (and any time when I have a can of pumpkin) is Downeast Pumpkin Bread. This is the reduced fat, reduced sugar version, more whole wheat version. The original recipe can be found at allrecipies.com.

Downeast Pumpkin Muffins
Makes 36 muffins

Ingredients

1-15 oz can pumpkin puree
4 eggs
1 c. unsweetened applesauce (instead of vegetable oil or melted butter)
2/3 & 1 oz water
1 c. white sugar
1 c. brown sugar*

2 c. whole wheat flour
1 1/2 c. all-purpose flour
1 T baking soda
3/4 t salt
1 t ground cinnamon
1 t ground nutmeg
1/2 t grond cloves
1/4 t ground ginger

Directions

Preheat oven to 350ºF and grease three muffin pans. Mix the first group of ingredients (the wet ingredients and the sugar) in a large bowl. Add the dry ingredients and mix until just combined. Pour into the muffin tins. Bake for 30 minutes. Muffins are done when a toothpick inserted in the center comes out clean. This recipe can also be used to make loafs. Bake loafs for 55 min.

*I prefer dark brown sugar since it has more molasses in it and molasses makes me think of New England

Details of the Changes to the Recipe

This recipe had more of what I want and less of what I usually don't want. I usually want less fat and less sugar (for fewer calories over all) and I want more protein and fiber. Here I got fewer calories from sugar and fat and more fiber.

Nutrient	Original Recipe	This Recipe
Calories	175	95
fat (g)	6.9	1
protein (g)	2	2
fiber (g)	0.7	2
sugar (g)	17.1	12

I accomplished this improved nutrient profile by reducing the sugar by a third, replacing half the flour with whole wheat flour (more fiber), and by using apple sauce instead of the liquid fat. When you're baking quick breads, these are always things you can do reduce the calorie count. Whole wheat flour is heavier that white flour so you may want to add in extra baking soda or powder to ensure that the bread rises.