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help with lightening pumpkin bread/cake recipe


General Discussion 9

help with lightening pumpkin bread/cake recipe

m00ncakes | Oct 6, 2002 02:25 AM

Can anyone lighten this recipe? I love pumpkin bread, but the 4 eggs, sugar, and all the oil makes me feel slightly ill, especially since I can eat so much of this. I already add less oil and sugar than is required on the recipe, but there's only so much you can reduce; are there substitutions I can make for them instead? (Maybe using Splenda instead of sugar?)

I tried replacing all/some of the oil with apple sauce but it just made the cake rubbery/sticky and less moist. Also, how would it taste if I replaced all the eggs with just egg whites? (2 egg whites for every egg..?). Or should I use 2 whole eggs and 4 egg whites to preserve some of the emulsion/taste?

I love this cake so I'm trying to lighten it without losing the flavor/texture.


4 eggs
1½ cups sugar
1½ cups vegetable oil
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon nutmeg
½ teaspoon allspice (optional)
3 cups grated pumpkin
½ cup walnuts (optional)

·Preheat oven to 300° F.
·Beat eggs, sugar, and oil together in a bowl. Set aside.
·In a separate bowl, mix flour, cinnamon, baking soda, salt, nutmeg, and allspice (if desired) together.
·Fold dry ingredients into wet ingredients (in 4 portions).
·Add pumpkin to mixture.
·Add walnuts to mixture.
·Bake for:
Bundt tin – 1 hour
Muffins – 35 minutes (after 20 minutes, switch top & bottom racks, and back for additional 15 minutes)
Loaf – 45 minutes – 1 hour

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