Pumpkin loaf gets healthy makeover

Good for you

December 11, 1991|By Patricia Jamieson | Patricia Jamieson,Eating Well Magazine

LOTS OF TRADITIONAL holiday foods are high in fats, calories and sugar. Pumpkin-wheat bread, for example, was essential to one family's Christmas dinner. The family still wanted to include this rich, moist loaf in its celebrations but wanted to keep their healthy eating resolutions as well.

Fortunately, the recipe could be updated for the nineties. For example, the recipe was pared down by cutting the number of eggs from four to two. Two egg whites were added to compensate.

Slimmed Pumpkin-wheat bread 2 1/2 cups all-purpose white flour

2 cups whole wheat flour

1 tablespoon baking powder

2 teaspoons baking soda

2 teaspoons salt

2 large eggs plus 2 whites

2 cups packed brown sugar

3 cups unsweetened pumpkin puree

1/2 cup vegetable oil

Preheat oven to 350 degrees. In a large bowl, stir together flours, baking powder, baking soda and salt. In a separate bowl, whisk together eggs, egg whites, brown sugar, pumpkin and oil. Add the pumpkin mixture to the dry ingredients and mix until just combined. Turn the batter into two lightly oiled 9x5-inch loaf pans and smooth the tops. Bake for 50 to 60 minutes or until the tops are golden brown and a cake tester inserted in the center comes out clean. Let cool for 10 minutes in the pans on racks. Turn the loaves out onto the racks to cool completely.

Each loaf has 12 slices. Each slice has 204 calories, 4 grams protein, 5 grams fat, 37 grams carbohydrates, 306 milligrams sodium and 18 milligrams cholesterol.

Lightened Custard Eggnog 1 1/2 cups sugar

1/4 cup all purpose white flour

Pinch salt

4 large eggs plus 2 whites

8 cups skim milk, scalded

2 teaspoons vanilla extract

Pinch nutmeg

1/2 to 1 cup whiskey, optional

Whisk together sugar, flour and salt in a large, heavy saucepan. Add eggs and egg whites and whisk until smooth. Gradually whisk in milk. Cook over low heat, stirring with a wooden spoon for 15 minutes or until the custard has thickened enough to coat spoon. Immediately remove from heat and strain into bowl. Cover and refrigerate until chilled. Before serving, stir in vanilla, nutmeg and whiskey, if using.

If desired, pour two cups custard into a blender. Add two ice cubes and blend until frothy. Repeat with remaining custard. Serve immediately.

Serves 12. Each serving has 187 calories, 8 grams protein, 2 grams fat, 34 grams carbohydrate , 137 milligrams sodium and 74 milligrams cholesterol.

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