Fat To Skinny
Recipe Exchange => Breads and Crackers => Topic started by: umpa on December 26, 2011, 08:34:51 AM
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Pumpkin loaf
****first time came out ok, secondone came out good.. You can get orange food coloring and mix with cream cheese and mix with stevia to sweeten up and get the Halloween spirit.. hope you like it..
1 cup canned pumpkin (Libby's)
I/2 cup xylitol or 24 drops of ZERO as a sweetner
1 teaspoon baking powder
1 teaspoon vanilla
1 Tablespoon pumpkin pie spice
1 teaspoon cinnamon
Pinch of salt
5 eggs
6 ounces golden flax flour, about 1 1/2 cups
Grease an 8x4" loaf pan well or line with foil and grease foil. In a medium bowl, beat the pumpkin, Sweetner of preference, baking powder, vanilla, spice and salt, if using, with an electric mixer until well blended. Beat in the eggs, then the GF flour. Add a little water, if needed, to make a thick, but pourable batter (I didn't need it). Pour into the pan and bake at 300º 60-75 minutes, until the cake pulls away from the sides of the pan a bit and a toothpick comes out clean. Mine took about 65 minutes. The toothpick came out clean at 60 minutes, but it needed to brown a little more.
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About how much sweetener do you use, Umpa, or Alex, or anyone who has made this?
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1/2 cup xylitol. ;)
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Thanks for the fix! It was a test, right? Just to see how long it would take for someone to ask?
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:D I wish!
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Hi Sarah! :)
This one was on my "to cook list" but not yet attempted.
I suppose this one was on a lot of such lists before you asked.
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Hey, Tony! I'm going to make this loaf today - I'm having a serious allergy reaction to something and it may be pumpkin, so the Racoons may get my loaf! I'll cut it down to a mini loaf just in case. Using a different recipe, I made Pumpkin Muffins a few days ago and had a prickly throat reaction. I've been having a nauceous stomach problem with them for a while and switched out some of the ingredients, but this time it was even worse. How weird. I eat things made with the ingredients separately all the time (except not so much pumpkin) and don't have a problem. Maybe it's the combination. Argh! I'll let you know - or if you don't hear from me for a few days, you'll probably figure it out on your own! haha
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Ok, I made it, ate it and am still kickin'. No issues at all. It must be something else in the pumpkin muffins that I'm allergic to. Probably the coconut. Boo Hoo!
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Ok, I made it, ate it and am still kickin'. No issues at all. It must be something else in the pumpkin muffins that I'm allergic to. Probably the coconut. Boo Hoo!
Oh no!!!.... Not the coconut!!! :o :o :o
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Anything but the coconut!
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:D :D :D :D
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I love coconut! But something is after me and I don't know what else it could be!
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I love coconut! But something is after me and I don't know what else it could be!
Hi Sarah! :)
We're now into allergy season.
Allergies are a strange lot.
They can suddenly come on out of nowhere.
I also understand that some allergies will trigger (or even cause) other allergies.
It could be the spices you used.
Or something any part of the recipe previously contacted that you're allergic to.
Try tasting a little of each of the ingredients (one at a time) and see if you get a reaction to any one.
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I love the fall, and one of the main reasons is pumpkin. This is when the pumpkin pie, pumpkin donuts, pumpkin muffins, pumpkin coffee, and all the other pumpkin yummies come out.. I thought I was going to miss out this year. With recipes like this, I don't have to miss a thing... Thank you! Thank you!
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Thanks for bringing this one to the top.
If you've already figured out that you don't have to go without, you just need to find the substitute, you are well on your way to success!
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This is an older recipe that doesn't list FTS Zero as the sweetener. Substitute 24 drops of Zero for the 1/2 cup of xylitol. Now you can share this with the neighbors without a disclaimer!
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Now you can share this with the neighbors without a disclaimer!
Awwww that's no fun Andrea ;D ;D
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Check out the video section if you love pumpkins, we did a video last year.There are also lots of recipes in the Fat to Skinny Bakery Book.I like to make "sweet potatoes" out of pumpkin for thanksgiving.I also make a mean sweet potatoe pie out of pumpkin. :)
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OK, I just watched the video... life is good (and getting better)! I can't wait to make a pumpkin pie... and I might not even wait till Thanksgiving.
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Thats why fat to skinny works, we have replacements for everything ;)
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I notice that this recipe calls for either 1/2 cup of xylitol or 24 drops of zero. I have a big bag of Stevia in the Raw, that I would want to use up before purchasing either of these other sweetners. Since it is a powder like the xylitol, can I assume that the amount I would use 1/2 cup of the stevia? If not, do you have the adjusted amount? Thanks.
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I have never used stevia in the raw so my suggestion would be to taste it and make sure its sweet enough before baking ;)
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Hi mdanziger This stuff is pretty much the same as the splenda you can buy in the store. It measures cup for cup like sugar. Just be aware that it also has as many net carbs as the splenda has. 24 net carbs per cup because of the dextrose and maltodextrin that they mix with it. I completely understand wanting to use it up before buying anything else, just make sure you account for the carbs when you do ;)
I copied this from their own web site. http://www.steviaintherawprofessional.com/stevia101.php (http://www.steviaintherawprofessional.com/stevia101.php)
Dextrose is listed as an ingredient on the Stevia In The Raw single serving packet and maltodextrin is listed on the bulk Baker’s Bag. What are these?
Both dextrose and maltodextrin are natural carbohydrates derived from corn. Described as "bulking agents," they are used to dilute the very potent stevia sweetener to make it measurable for consumers.
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Thanks. I guess I assumed that because it was zero sugar and zero calories, that it was zero carbs. Now I know better. Think I may be replacing it sooner rather than later. In the mean time, I will have to account for the additional carbs.
This may not be the right forum for this question, but as I type this, there is an add for FTS Zero on the page. I have seen liquid stevia, as well as stevia without the dextrose or maltodextrin in internet searches. Would those be zero carb?. I don't put sweetner in my coffee, or on stuff, so I only want it for making recipes like this delicious pumpkin loaf.
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There is never a bad question around here :)
I would think as long as it is pure it would be. Or in the case of the liquid sucralose, most are diluted with water so that we can use it at home because they are so strong. I would assume that they do the same with the stevia. It's the fillers like the dextrose or maltodextrin you want to watch for. I believe they just add that to make it market more like sugar. Most people don't like change, so if they can market something close to what you are used to using.....you get the idea :-\
Everyone is different in their tastes though.....there are a lot of wonderful products out there including FTS Zero.....some folks like to use the stevia because it is considered a natural herb......For me I haven't found one brand of stevia that doesn't have a bitter after taste for me. Out of all of our members on the forum, I'm betting there are at least a handful of different sweeteners being used. You just have to find the one that pleases your taste buds ;) ;)