holiday Archives - Page 11 of 11

November 15, 2011 ·

Layered Pumpkin Loaf - a delicious pumpkin bread with a cream cheese swirl in the middle. So good!

Layered Pumpkin Loaf is a delicious and easy recipe for pumpkin bread with a cream cheese swirl in the middle.

For the longest time, Mike and I would get ‘Pumpkin Loaf’ from everybody’s favorite coffee shop (you know, the one with the green logo). While that bread is good, I dare say that I prefer this Layered Pumpkin Loaf. Perhaps it’s the moist and flavorful bread, or perhaps it’s the cream cheese layer resting in the middle. Regardless of the reason, this is just plain good.

I substituted buttermilk for the skim milk in the original recipe, and I added extra cinnamon in addition to the pumpkin pie spice. I also added the chopped pepitas on top. Pepitas are tasty, add some crunch, look pretty, and go perfectly with this bread.

If you will be hosting out of town guests over the holidays, or simply hosting a breakfast/brunch, Layered Pumpkin Loaf would make a lovely addition to your table.

Not sure if you noticed, but I like pumpkin just a little bit. 🙂 This bread is certainly no exception.

Layered Pumpkin Loaf

Yields: 9x5 loaf, approximately 16 servings

Ingredients

1 cup canned pumpkin
1 cup plus 2 tablespoons granulated sugar, divided
½ cup packed brown sugar
4 egg whites, divided
½ cup low fat buttermilk
¼ cup canola oil
2 cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
¼ teaspoon salt (optional)
1 package (8 ounces) Neufchatel cream cheese (1/3 reduced fat), softened
¼ cup pepitas, chopped (optional)

Instructions

Preheat oven to 350 degrees.
In a large bowl, stir pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, buttermilk and oil, until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, spices and salt. Add to pumpkin mixture and fold gently just until moistened.
In a small bowl, beat cream cheese, remaining granulated sugar and remaining egg white until well blended.
Spoon half the pumpkin batter into a 9x5-inch loaf pan sprayed with cooking spray. Spread the cream cheese mixture in a layer over that batter. Top cream cheese layer with remaining pumpkin batter (You will want to spread the top pumpkin layer a little bit with a silicone spatula, but it is ok if a little cream cheese is still visible).
Sprinkle the top layer with chopped pepitas, if desired. It helps to gently pat the pepitas into the batter
Bake for 1 hour to 1 hour 5 minutes, or until a toothpick inserted in the center comes out clean. Loosen bread from sides of pan; cool in pan for 10 minutes. Remove from pan to wire rack; cool completely.

Adapted from Kraft

Crustless Pumpkin Pie

November 8, 2011 ·

Crustless Pumpkin Pie is a delicious, pumpkin pie made a little healthier without the crust. This is always a favorite dessert and is a lighter, healthier alternative to a traditional pie. A must-make for the holidays!

Usually by the time Thanksgiving rolls around, I have made at least 6 pumpkin pies…and enjoyed them immensely, of course. Now, before you think I’m some crust-making machine, I must confess to you that my pumpkin pies are made without crust. This Crustless Pumpkin Pie is a recipe that I found years ago, and frankly it is pure genius. By eliminating the extra step of making crust and the excess fat and calories that come with the crust, you are left with a simple, delicious and “skinny” pumpkin pie!

This pie is so good and very easy to make. In fact, this is so easy to make, the first time I made it I put everything (minus the topping) in a blender. It turned out great! These days, I don’t have a blender, and I’m a little more cautious when baking.

Made with pumpkin and skim milk, you are left with a healthier alternative to your traditional pumpkin pie. It is no wonder that once pumpkin season hits, I have this pie in the fridge all the time. I have tweaked the recipe over the years to what it is today, and Mike and I are in pie-heaven all fall/winter long.

Crustless Pumpkin Pie

Yields: 8 servings

Ingredients

Brown Sugar Topping

¼ cup brown sugar, packed
¼ cup rolled oats
1 tablespoon light butter, softened (I use Smart Balance light, from a tub)
¼ teaspoon cinnamon

Pie

1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated skim milk
2 eggs (or 3 egg whites)
½ cup brown sugar
½ cup whole wheat pastry flour or all-purpose flour
¾ teaspoon baking powder
1½ teaspoons pumpkin pie spice
½ teaspoon cinnamon

Instructions

Preheat oven to 350 degrees. Spray 9-inch pie plate with cooking spray and set aside.
Prepare Brown Sugar Topping: mix oats, brown sugar, oats and cinnamon until combined. (I have found that, while messy, using my fingers to mix the topping works best). Set aside.
In a large bowl, mix pumpkin, evaporated milk, eggs and sugar until combined.
In a separate bowl, whisk together the flour, baking powder and spices. Add to pumpkin mixture and gently fold until incorporated.
Pour pumpkin mixture into prepared pie plate. Sprinkle Brown Sugar Topping over the top. Bake for 50-55 minutes. Cool for 15 minutes, and then move to refrigerator for at least 4 hours to overnight.

Adapted from Betty Crocker