I have been asked by Weight Watchers®
to do a cooking demonstration at the grand opening of their new Round Rock facility. In addition, they asked if I could come up with some new recipes that are healthy and Weight Watcher®
Points Plus friendly. I love heading into the kitchen to create something brand new and this pumpkin bread is great. To make it a bit more "kid friendly" I made a brown butter glaze and served it on the side to my daughter, who gobbled it up.
Roasted Pumpkin Bread
- 1 medium pumpkin, quartered, seeded and roasted, flesh removed (about 15 oz - or used canned)
- 1/2 C fat free egg substitute
- 1/2 C Truvia sweetener
- 1/4 C brown sugar
- 1 t vanilla
- 2 t cinnamon
- 1/2 t fresh grated nutmeg
- 1/4 t ground cloves
- 1 C Whole Wheat flour
- 1/2 C Oat bran flour
- 1 t baking powder
- pinch of salt
- 1 C uncooked oatmeal
- 1/2 C golden raisins
Directions: Preheat oven to 350 degrees and spray bottom of loaf pan with baking spray. In a large bowl, beat eggs substitute with roasted pumpkin flesh, then add sugars, vanilla and spices.
In a medium bowl, combine flours, powder and salt and mix well. Add about 1/2 C flour mixture to egg/pumpkin mixture, combining well, then adding additional flour mixture until it's all incorporated.
Mix in oatmeal and golden raisins and turn out into loaf pan.
Bake for 50 minutes. Note that bread will still be moist in the center but fully cooked. A loaf will provide 12 slices.
Brown Butter Glaze:
Directions: Heat butter in a saucepan over medium heat until golden brown, about 10
minutes. Pour butter into a bowl, leaving sediment behind. Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until
smooth. If glaze is too thick, add more milk. Drizzle over a slice of the Roasted Pumpkin Bread.
- 1 stick unsalted butter
- 2 C confectioners sugar
- 2 t vanilla
- 2-4 T milk
Stacey, This Roasted Pumpkin Bread looks sinfully amazing! And that brown butter glaze...I can hardly believe this is a diet friendly treat. Brava!
I love pumpkin bread so much! And I like that you made this delicious and healthy version!
Oh it looks great! What a great glaze too...yummmmm!
Looks good, nice with oatmeal and raisins added in.
This pumpkin bread looks so delicious! I love that glaze too!
I love that you used roasted pumpkin instead of canned! I often have leftover roasted squash, and this would be a great use for it!
Genius to roast your own pumpkin! I bet it just adds so much depth of flavor to this bread =)
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