(Low Chub) Pumpkin Date Bread
(Yes, that is me dancing with my Kitchen Aid mixer. Don’t hate).
I’ve welcomed the fall season with some of my favorite comfort foods.
And, let’s be real—since I’ve started this blog, I’ve done lots of baking.
Normally a few extra pounds here and there doesn’t bug me too much, but I’m starting to reach the higher end of my “happy weight.” I know what I need to do in order to get myself back in that zone (and, more importantly, back into my favorite jeans, which are starting to feel a bit snug): give more time and effort to my workouts (stop “phoning it in” as Jillian Michaels likes to
say yell) and start paying a little more attention to what and when I’m eating.
For a hot minute, I considered backing off the baking (the horror!), but then I came to my senses and realized that I love baking too much to just give it up cold turkey. Baking is like delicious therapy in my little world, and giving it up just won’t work.
The solution? Bake healthier.
Low Chub Pumpkin Date Bread
- 1 C pumpkin puree
- 1/4 C brown sugar
- 1/4 C granulated sugar
- 1/2 C unsweetened applesauce
- 1/3 C non fat milk
- 1 egg
- 1 egg white
- 1 C wheat flour
- 3/4 C all purpose flour
- 1 tsp baking soda
- 1 tsp each cinnamon, nutmeg, and pumpkin pie spice
- 3/4 C chopped dates
- Preheat oven to 350 degrees.
- Mix pumpkin, sugar, applesauce, milk, egg, and egg white on medium-low speed of an electric mixer.
- In separate bowl, mix flours, baking soda, and spices. Slowly add dry ingredients to wet and mix until well combined.
- Add dates to batter and mix until just combined.
- Pour batter into a 9×5 loaf pan (sprayed with cooking spray) and bake for 35-40 minutes or until a knife inserted in center comes out clean.
According to Calorie Count, this loaf comes out to just under 140 calories a slice (and just under one gram of fat).
The best part? It’s so moist and flavorful, you would expect it to be twice as calorie and fat dense.
Baked goods that aren’t a hindrance to my healthy eating goals?