Light pumpkin bread flavored with orange | The Honolulu Advertiser

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Light pumpkin bread flavored with orange | The Honolulu Advertiser | Hawaii's Newspaper

Posted on: Wednesday, October 26, 2005

TASTE
Light pumpkin bread flavored with orange

By Elaine Magee

This reduced-calorie pumpkin bread includes a whole orange — rind and all — ground up in a food processor.

GREGORY YAMAMOTO | The Honolulu Advertiser

Q. I would like to try a different pumpkin bread this year. Do you have one that is actually "good" for us? Wouldn't that be something!

A. To me, pumpkin bread season starts in October and goes clear through December. I'm guessing you've already tried the pumpkin-chocolate-chip-type loaf or maybe a pumpkin pecan bread ... so I'm going to give you a recipe for Orange Spice Pumpkin Bread. What is unusual about this recipe (to be totally honest, it took me a few minutes to get comfortable with the idea) is that it calls for putting a whole orange (seedless) into a food processor. Everything gets whirled up into a colorful and flavorful orange puree.

To keep the bread light, I:

Used 1/3 cup of a less-fat margarine (with 7 or 8 grams of fat per tablespoon) instead of butter.

Trimmed back on some sugar calories by using 1 cup of the SugarLite blend with Equal in place of a cup of sugar.

Replaced an additional 1/3 cup of granulated sugar with brown sugar (to pump up the flavor).

Used 1/3 cup orange juice instead of water, in keeping with the whole "up the flavor" concept.

Used half whole-wheat flour and half white flour to give the fiber and nutrients a push in the right direction

This bread was really moist and full of flavor. A serving of the light pumpkin bread has 175 calories instead of the original 225, 3.5 grams fat instead of 6.5, 0.8 grams saturated fat instead of 3.5, and 18 milligrams cholesterol instead of 49. The original recipe had only 0.9 grams of fiber per serving.

ORANGE SPICE PUMPKIN BREAD

1 large orange

1/3 cup less-fat margarine (with 7 or 8 grams fat per tablespoon and no trans fats)

1 cup Equal SugarLite (a packaged blend of sugar and Equal) or use 1/2 cup sugar and 1/2 cup Splenda

1/3 cup brown sugar, packed

1 large egg

1/2 cup egg substitute

1 cup canned pumpkin

1/3 cup orange juice

1 cup whole-wheat flour

1 cup unbleached white flour

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1 teaspoon pumpkin pie spice

Preheat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with canola cooking spray (or lightly grease).

Cut orange into wedges, and remove seeds. Place orange wedges (peel and all) into a food processor. Pulse until finely chopped, set aside.

In a large mixing bowl, beat less-fat margarine with sugar blend and brown sugar, until smooth. Beat in egg and egg substitute, one at a time. On low speed, beat in pumpkin, orange juice and the ground orange.

Add flours, baking soda, baking powder, salt and pumpkin pie spice together in 8-cup measure. Add flour mixture into orange mixture, stirring just until combined. Spoon batter into prepared loaf pan.

Bake for about 1 hour (until toothpick inserted near center comes out clean). Enjoy warm or cold!

Makes 12 servings.

Per serving: 175 calories, 4 g protein, 34 g carbohydrate, 3.5 g fat, 0.6 g saturated fat, 1.2 g monounsaturated fat, 1.2 g polyunsaturated fat, 18 mg cholesterol, 2.5 g fiber, 337 mg sodium. Calories from fat: 18 percent. Omega-3 fatty acids, 0.2 g (depending on the margarine), omega-6, 0.8 g (depending on the margarine). Weight Watchers points, 3

Visit www.recipedoctor.com to find out more about Elaine's new books and the free Recipe Doctor Club.

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