Facebook Twitter

Harvest pumpkin loaf skimps on fat but not taste

SHARE Harvest pumpkin loaf skimps on fat but not taste

Dear Jeanne: Thanks for your help in reducing the fat and calories in this recipe. — Joy Jones, San Antonio

Dear Joy: This is a really tasty quick bread, and the pumpkin adds a significant amount of vitamin A. I hope you enjoy the new recipe, even though it is not as sweet as the original. However, the sprinkling of powdered sugar adds just enough sweetness on the outside to make you think it has more sugar than it does.


HARVEST PUMPKIN-PINEAPPLE LOAF

Nonstick cooking spray

2 1/2 cups sugar

1/2 cup (1 stick) butter or margarine, softened

1 can (15 ounces) pumpkin

1 can (8 1/4 ounces) crushed pineapple in juice, undrained

4 large eggs

3 1/2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons pumpkin-pie spice

1 teaspoon salt

Powdered sugar (optional)

Heat oven to 350 degrees. Lightly spray two 8 1/2-by-4 1/2-inch loaf pans with cooking spray. In a mixer bowl, beat together sugar and butter until blended. Add pumpkin, pineapple and eggs; beat well. Set aside. In a medium bowl, combine flour, baking soda, pumpkin-pie spice and salt; add to pumpkin mixture, mixing just until dry ingredients are moistened. Divide batter into prepared pans and spread evenly. Bake 55 to 65 minutes or until a wooden pick inserted in the center comes out clean. Cool 5 minutes. Remove from pans to wire racks; cool completely. Lightly sprinkle powdered sugar over tops, if desired.

Note: Walnuts may also be added. Prepare recipe as directed, stirring in 1 cup of coarsely chopped walnuts when adding dry ingredients. Makes 16 servings.


HEALTHY HARVEST PUMPKIN-PINEAPPLE LOAF

Nonstick cooking spray

1 1/2 cups granulated sugar

1/4 cup ( 1/2 stick) butter, softened

1/2 cup low-fat buttermilk

1 can (15 ounces) solid-pack pumpkin

1 can (8 1/4 ounces) crushed pineapple in juice, undrained

1 cup fat-free egg substitute

1 teaspoon vanilla extract

3 1/2 cups unbleached all-purpose flour

2 teaspoons baking soda

2 teaspoons pumpkin-pie spice

1/2 teaspoon salt

1/4 cup powdered sugar

1. Preheat the oven to 350 F. Spray two 8 1/2-by-4 1/2-inch loaf pans with nonstick cooking spray and set aside.

2. In a large bowl, beat together the sugar and butter until well blended. Add the buttermilk, pumpkin, pineapple, egg substitute and vanilla and mix well. Set aside.

3. In a medium bowl, combine the flour, baking soda, pumpkin-pie spice and salt. Mix well and add to the pumpkin mixture, blending just until all the dry ingredients are moistened.

4. Divide the batter equally into the two prepared loaf pans and spread evenly. Bake in the preheated oven for about 50 to 60 minutes, or until a sharp knife inserted into the center of the loaf comes out clean. Allow to cool for 5 minutes in the pans, then remove from pans and cool completely on a wire rack. Lightly sprinkle with powdered sugar. Makes 16 servings.

Each serving contains approximately: Original recipe: 312 calories; 8 gm fat; 69 gm cholesterol; 360 mg sodium; 57 gm carbohydrates; 5 gm protein; 2 gm fiber. Revised recipe: 234 calories; 3 gm fat; 8 mg cholesterol; 285 mg sodium; 47 gm carbohydrates; 5 gm protein; 2 gm fiber.


Pasta is near the top of most lists of favorite foods. My booklet, "Pasta — Everyone's Favorite Food," is full of light but satisfying recipes. To order, send $3 (check or money order) and a stamped (57 cents), self-addressed, No. 10 envelope to Pasta P.O. Box 536475, Orlando, FL 32853-6475.

Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 32 cookbooks, most recently "Jeanne Jones' Homestyle Cooking Made Healthy" (Rondale Press, $27.95). Send your recipe for revision to: Cook It Light, (Deseret News), P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (55 cents), self-addressed envelope. © King Features Syndicate Inc.