Hungry Girl Pumpkin Bread Recipes

HG'S PERFECT PUMPKIN BREAD - WW POINTS = 2

Hg's Perfect Pumpkin Bread - Ww Points = 2 image

From Hungry Girl: "Right Said Bread After getting a BAZILLION requests for pumpkin bread, we figured it was time to make some. And after EIGHT attempts, we got it just right. Try it and see!" Serving Size: 1 (thick!) slice Calories: 143 Fat: 0.5g Sodium: 281mg Carbs: 31g Fiber: 4.5g Sugars: 9g Protein: 5g POINTS. value 2* HG Alternative! To make this bread into muffins, evenly distribute the batter among 8 cups of a muffin pan sprayed with nonstick spray. Cook for 35 minutes at 350 degrees, let cool, and enjoy!

Provided by senseicheryl

Categories Quick Breads

Time 1h

Yield 8 pieces of bread, 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can pumpkin puree
1 1/4 cups whole wheat flour
1/4 cup all-purpose flour
1/2 cup liquid egg substitute (like Original Egg Beaters)
1/2 cup Splenda granular
1/4 cup brown sugar (not packed)
1/4 cup dried craisins, chopped or 1/4 cup regular raisins
2 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 teaspoon pumpkin pie spice

Steps:

Preheat oven to 350 degrees.
In a large bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, salt, and pumpkin pie spice (in other words, all dry ingredients except for the Craisins or raisins).
In a medium bowl, mix together pumpkin, egg substitute, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended.
Slowly sprinkle chopped Craisins or raisins into the batter, making sure they don't all stick together, and mix to distribute them.
Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray. Bake for about 50 minutes, until the top of the loaf is firm to the touch. (Bread may be moist inside. This doesn't mean it's undercooked.) Allow to cool, and then cut into 8 slices. Enjoy!

Nutrition Facts : Calories 134.3, Fat 1, SaturatedFat 0.2, Cholesterol 0.2, Sodium 279.6, Carbohydrate 27.6, Fiber 2.9, Sugar 7.6, Protein 5.4

HUNGRY GIRL PUMPKIN BREAD RECIPE

Hungry Girl Pumpkin Bread Recipe image

Provided by á-2144

Number Of Ingredients 11

Ingredients

one can pure pumpkin (15 oz)
1-1/4 cups whole wheat flour
1/4 cup all-purpose flour
2 large eggs
1/2 cups granulated sugar
1/4 cup brown sugar (not packed)
2-1/4 tsp. baking powder
1-1/2 tsp. cinnamon
1 tsp vanilla extract
1/2 tsp. salt
1/3 tsp. pumpkin pie spice

Steps:

Preheat oven to 350 degrees In a large bowl, combine both types of flour, sugars, baking powder, cinnamon, salt, and spice. In a medium bowl, mix together pumpkin, eggs, and vanilla. Add this mixture to the bowl with the dry ingredients and stir until just blended. Slowly sprinkle craisins or raisins into the batter, making sure they don't stick together if desired. Spoon batter into a large 9x5 loaf pan sprayed with nonstick spray. Bake for about 50 minutes until the top of the loaf is firm to the touch. Bread may be moist inside, but it does not mean that it is undercooked. Allow to cool and cut into slices.

CARAMEL PUDDING PUMPKIN CUPCAKES (HUNGRY GIRL)

Caramel Pudding Pumpkin Cupcakes (Hungry Girl) image

Directly from Hungrygirl.com Flexible for vegans, adaptable for IBD sufferers & diabetics (I.E. my house) Easily doubled

Provided by DustyandSarah

Categories Dessert

Time 22m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups moist-style yellow cake mix (1/2 of an 18.25-ounce box)
1 cup canned pumpkin puree
1/3 cup fat-free liquid egg substitute or 1/3 cup energ egg substitute
2 tablespoons sugar-free maple syrup (or not)
2 teaspoons cinnamon
2 teaspoons sugar, in the raw or 2 teaspoons stevia, equivalent
1/8 teaspoon salt
3 cubes chewy caramels (about 1 ounce)
2 teaspoons light vanilla soymilk

Steps:

Preheat oven to 350 degrees.
Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended.
Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).
Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated).
Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.

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