Naturally Sweetened Low-Sugar Pumpkin

Low-Sugar Pumpkin Bread - Naturally sweetened and low-sugar pumpkin bread is full of flavor without the guilt. #pumpkin #pumpkinbread #fall #blessthismessplease

Ingredients

  • 1 3/4 cps all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup unsweetened pumpkin puree
  • 1 1/2 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 cup plus 2 tablespoons Sucanat
  • 6 tablespoons vegetable oil
  • 2 1/2 ounces cream cheese, cut into 8 pieces
  • 2 large eggs
  • 1/4 cup buttermilk
  • 1/2 cup walnuts, toasted and chopped fine

Instructions

  1. Adjust the oven rack to the middle position and heat the oven to 350 degrees. Grease an 8 1/2 by 4 1/2-inch loaf pan and set it aside.
  2. In a small bowl whisk together the flour, baking powder and baking soda, set aside.
  3. In a medium saucepan add the pumpkin, spices, and salt. Stirring constantly, cook the mixture over medium heat until the pumpkin is reduced to 3/4 of a cup, about 6-8 minutes. Take the pumpkin mixture off the heat and stir in the Sucanat, oil, and cream cheese. Let the mixture stand for 5 minutes and then whisk until the mixture is smooth and there’s no lumps of cream cheese left.
  4. Whisk in the eggs and buttermilk. Fold in the flour mixture using a rubber spatula until the mixture is just combined (don’t over mix), and then fold in the nuts.
  5. Add the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Let the bread cool in the pan for 20 minutes then transfer it to a wire rack and let it cool for at least 1 1/2 hours before serving.

source:https://www.blessthismessplease.com/low-sugar-pumpkin-bread-2/

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