LIGHTENED-UP SOUR CREAM PUMPKIN BREAD

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Lightened-Up Sour Cream Pumpkin Bread image

A lighter version of an old favorite, I sprinkle the top before baking with a turbinado sugar (Sugar in the Raw) for a nice crunchy topping. Makes 2 loaves. I use glass bread pans, I have found metal bread pans darken the outside of the bread too quickly. Optional - add a cup of chocolate chips for a real treat.

Provided by muddydog

Categories     Quick Breads

Time 1h35m

Yield 24 slices, 24 serving(s)

Number Of Ingredients 14

1 (15 ounce) can pumpkin
1 1/2 cups sugar
1 1/2 cups Splenda sugar substitute
1 cup light sour cream
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla
3 1/3 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons turbinado sugar

Steps:

  • Preheat oven to 325.
  • Grease 2 glass bread pans.
  • Sift all dry ingredients together.
  • Add wet ingredients & mix until moistened, do not over do it!
  • Fold in chocolate chips (optional).
  • Divide between prepared bread pans.
  • Sprinkle each pan with 1 Tbs turbinado sugar before baking.
  • Bake 1 hour.

Nutrition Facts : Calories 218.7, Fat 7.9, SaturatedFat 2.5, Cholesterol 3.4, Sodium 119.7, Carbohydrate 36.1, Fiber 1.1, Sugar 20, Protein 2.6

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