My husband and I spent the weekend back in my college town, and had dinner on Saturday at a new restaurant. The dinner was excellent all-around, but what really stands out in my memory is the fabulous sweet potato pumpkin pie we had for dessert. I’ve been collecting various recipes on line for the past couple of days, and will try to develop my own recipe. In the meantime, if anyone has a good recipe for a sweet potato pumpkin pie, or just sweet potato pie, please let me know. If you’d like help adapting a family recipe to reduce the sugar and fat content, I’m more than happy to help out as well!
Tip on Sugar
October 29, 2007 at 6:31 pm (Informational)
I had a small tip I wanted to pass along. I was doing some recreational reading the other day on baking, and picked up a tip that could be very helpful: In most recipes, you can apparently reduce the amount of sugar by up to 1/3 without significantly altering the taste, texture, or consistency of your baked goods. I’m going to try implementing this in the future.
Pumpkin Bread nutritional info
October 29, 2007 at 5:00 pm (Informational)
This pumpkin bread recipe is pretty good from a nutritional standpoint. Most recipes for pumpkin bread have lots of calories and fat, mostly because of all of the sugar, eggs, and oil required. I’ve reduced the amount of sugar by 1/3 from the traditional recipe, cut the oil in half, and used 2 whole eggs and 2 egg whites in place of the 4 whole eggs originally called for. The information below is for one slice of the pumpkin bread.
Calories: 163
Total Fat: 4/2 g
Saturated Fat: .4 g
Cholesterol: 14 mg
Sodium: 122 mg
Carbohydrates: 29.6 g
Dietary Fiber: 1.7 g
Sugar: 17.2 g
Protein: 2.3 g
Vitamin A: 51%
Vitamin C: 4%
Calcium: 2%
Iron: 4%
Pumpkin Bread
October 29, 2007 at 4:54 pm (Recipes)
I apologize for my long absence from blogging. Life got busier over the past few months, and I haven’t had much time for experimenting and baking. However, last week I did prepare a pumpkin bread adapted from a traditional recipe that turned out fairly well. I caved and used granulated sugar since I had some on hand, but the recipe below uses the same amount of natural cane sugar. I reduced the oil in the recipe by using applesauce, which worked nicely with the texture. However, the apple was a little strong for my taste, so next time, I will probably reduce the amount of applesauce in the recipe.
Yield: 2-3 loaves (depending on the size of your bread pan)
2 c. natural cane sugar (I used granulated white, but that’s not natural, is it?)
1/2 c. canola oil
1 c. applesauce (Next time, I will reduce this amount to 1/2 cup)
2 whole eggs
2 egg whites
2/3 c. water (reduce to 1/2 c. if using fresh pumpkin)
2 1/2 c. whole wheat pastry flour
1 c. unbleached white flour
2 tsp. aluminum-free baking powder
1 1/2 tsp salt
2 tsp cinnamon
2 tsp. nutmeg
1 15 oz can of pumpkin (or 2 c. of pureed pumpkin)
1 c. chopped walnuts or pecans (optional)
Preheat oven to 350 degrees. In a very large bowl, mix together sugar, oil and applesauce. Add water, eggs and egg whites. In a large bowl, sift together flours, baking powder, salt, cinnamon, and nutmeg. Add dry mixture to wet mixture and stir to combine. Add pumpkin and walnuts. Place batter in greased bread pans, and bake for about 65 minutes or until a knife inserted in the bread comes out clean.
Enjoy!
Nutritional information on Whole Grain Chocolate Chip Cookies
July 3, 2007 at 3:01 pm (Informational)
These cookies contain whole wheat and flax, making them a morsel of whole-grain goodness! The coconut gives a nice texture. Here is the nutritional info for a single cookie. The assumption is that the recipe makes 3 dozen (36) cookies.
Calories: 159
Total Fat: 8.9 g
Saturated Fat: 3.1 g
Total Carbohydrates: 19.4 g
Dietary Fiber: 2 g
Sugar: 12 g
Protein: 2.1 g
Cholesterol: 10 mg
Sodium: 7 mg
Vitamin A: 22%
Vitamin C: 0.1%
Calcium: 16%
Iron: 0.6%
Enjoy!
