Pumpkin Bread Light

Pumpkin Bread Light is reduced sugar recipe without sacrificing the flavor profile. This is wonderful fall quick bread great for Holiday events. Removing most of the all-purpose flour with white whole wheat flour and substitute Truvia Sweetener for sugar.

Using mini loaf pans with 350 gram of batter makes a prefect small loaf for meal. The recipe has enough batter to make four USA mini loaf pans.

Pumpkin Bread Light tricks:

Replacing sugar with Truvia Complete and adding some honey to boost flavor help great remove some of carboyarhates. Also by replacing over half of flour with King Arthers White Wheat Flour adding more complex carboyarhates, but still keeping 1/3 of unbleached flour for more structure. With all the changes made still tastes like good pumpkin bread. Making them in USA mini loaf pans helps keep portion size down, plus keeps bread more fresh. To preserve the freshness of bread wrap each loaf with plastic wrap then wrap with foil. These mini loafs can be frozen for up to 6 months without any flavor loss. The mini loafs defrost quickly rather than making them in a standard one pound loaf pan.

Pumpkin Bread add ins:

Mixing the batter is straight forward, combine sugar, honey, oil, water, pumpkin together first in mixer bowl with paddle attachment on medium speed. Next sift tougher flours, spices, baking powder, baking soda and salt together in small bowl. With the mixer on low speed add flour mixture to batter, continue mixing until all combined together. Stop mixer scrap bowl down and mix again for 45 seconds. Next is add-ins like dark chocolate, nuts, pumpkin seeds what ever your creative wishes. Mix on stir mode until evenly combined.

Using a digital scale set on grams zero scale with greased pan. Start with about 350 grams of batter in each of four mini pan. If you have extra batter divid the batter between each pan. Sprinkle Sugar In The Raw over each loaf. Bake in 350°F oven for about 35 to 40 minutes. Test with toothpick test, if comes out clean it's done. Cool on wire rack for 5 minutes in the pan, then remove each loaf from pan and continue cooling on the wire rack. When completely cool wrap first in plastic wrap then foil. The Pumpkin Bread Light loafs can be frozen for at least 6 months with out flavor loss. Enjoy!

Pumpkin Bread Light Loafs wrapped after cooling with plastic wrap.

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Prep Time 15 mins

Cook Time 40 mins

Rest Time 60 mins

Total Time 1 hr 55 mins

Difficulty: Beginner

Cooking Temp: 350 F

Servings: 16

Best Season: Fall

Description

Pumpkin Bread Light quick bread made with Truvia Sweetener, honey, oil and white whole wheat flour. With added dark chocolate chips and walnut pieces. By using USA mini loaf pans make nice portion for meal.

Pumpkin Loaf Light

Pumpkin Loaf Batter:

0.5 cup Canola Oil
1 cup Truvia Complete
3 tbsp Honey
2 Eggs (large)
1 cup Pumpkin Puree
0.33 cup Water
1 cup King Arthur White Wheat Flour
0.67 cup King Arthur Unbleached All-Purpose Flour
0.25 tsp Baking Powder
1 tsp Baking Soda
0.5 tsp Nutmeg (ground)
1 tsp Cinnamon (ground)
0.5 tsp Vanilla Extract
0.5 tsp Maple Extract

Add-Ins

1 cup Walnuts (Chopped)
1.13 cup Dark Chocolate Chips
3 tsp Sugar In the Raw (to sprinkle over loafs)

Instructions Pumpkin Bread Light Mini Loafs

Pumpkin Bread Batter

1
Put oil, stevia complete, honey, pumpkin puree, water and eggs into mixer bowl fitted with a paddle attachment. Mix on second speed until combined, scraping down the sides.
2
Combine the white wheat flour, all-purpose flour, spices, baking soda and baking powder together by sifting into bowl.
3
Add to the pumpkin mixture the dry ingredients, mix on slow speed until combined. Scrape the mixture down with spatula, mixing again.
4
Next add the vanilla and maple extract to batter, mixing on slow speed until smooth and combined.

Mixing Add-ins ingredients

5
As a addition put nuts and chocolate into batter, mix on slow speed until evenly combined.
Use nuts like walnuts or pecans chopped. Using nuts is a texture for bread, but if you’re making nut allergy free leave nuts out. Use dark chocolate between 50 to 75% cocoa solids. Chocolate adds depth to pumpkin bread, but can be left out.
6
Baking Instructions
Pre heat oven to 350 degrees. Spray each mini loaf pan with baking spray well.
Use Pam Baking Spray for best results. Or grease and flour each ban.
7
Put about 350 grams of batter into each pan. If you have a little batter left divide batter between each pan. Bake in middle shelf for 35 to 40 minutes. Test with toothpicks, if toothpick comes out clean it’s done.
If you prefer traditional pumpkin bread loaf, spray one pound loaf pan with baking spray. Use the whole amount of batter filling the loaf pan. Bake for 60 to 70 minutes or until toothpick comes out clean.
8
Remove from oven place on a wire rack to cool. Allow 5 minutes resting time before taking bread out of the pan, place onto wire rack to finish cooling.
9
Wrap each loaf with plastic wrap.
10
Next wrap each loaf again with foil. Store at room temperature for 2 days. Or freeze for up to 6 months without loosening flavor.
Freezing the extra loafs maintains freshness of quickbreads. The mini loafs thaw quickly and can be sliced into smaller size portions. Try toasting them in toaster oven or air fryer for 3 minutes.
11

Keywords: Pumpkin Bread, Pumpkin Bread Light, Pumpkin Bread with reduced sugar

Read it online: https://chefdavedettmen.com/recipe/pumpkin-bread-light/

Chef Dave Dettman

Creative foods by Chef Dave Dettman