With a few tweaks, Starbucks' pumpkin loaf loses 241 calories
| • | Gifts that feed the soul — and the family |
By Elaine Magee
Q. Recently, I've fallen head over heels for the Starbucks pumpkin loaf. One slice is a whopping 430 calories. Would there be any chance that you could trim the calories on this delectable treat?
A. One look at the Starbucks pumpkin loaf and I thought of this recipe that I lightened a few weeks ago. It has a subtle caramel flavor along with pumpkin spice and a pound-cake texture.
Instead of 2/3 cup of shortening, this recipe uses 1/4 cup less-fat margarine, 1/4 cup fat-free or light cream cheese and more than 2 tablespoons of canned pumpkin.
To bring down the calories, we decreased the sugar from 1 1/2 cups to 1 cup. Instead of 2 1/2 large eggs, we used 1 large egg and 6 tablespoons egg substitute. And to increase the fiber and nutrients, we switched to whole wheat for half of the flour.
Original recipe contained 307 calories, 13 grams fat, 5 grams saturated fat, 67 milligrams cholesterol and 1 gram of fiber.
PUMPKIN CARAMEL LOAF
Preheat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with nonstick flour (baking) spray; set aside.
In mixing bowl, combine margarine, cream cheese, 2 tablespoons of the pumpkin, and brown sugar by beating on medium speed until well blended.
Beat in caramel topping and the rest of the pumpkin. Beat in egg and egg substitute one at a time, beating well after each addition.
In a separate bowl, combine the flours, baking powder, salt and pumpkin pie spice with whisk.
Add the dry ingredients to the pumpkin mixture, beating on medium speed for about a minute.
Pour the batter into the prepared pan and bake for about 40 minutes or until toothpick inserted in center comes out clean.
After cooling for 15 minutes, remove the loaf and cool completely.
Makes 1 loaf (about 10 servings).
Elaine Magee is a registered dietitian and author of "Comfort Food Makeovers." Learn more at www.recipedoctor.com.
