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Pumpkin Bread Cake
Can I say that this Pumpkin Bread Cake has pretty much no nutritional value but a 100% Recommended Daily Allowance (RDA) for joy and taste? It’s true! This Pumpkin Bread Cake will scratch your Fall pumpkin itch…is that a thing… But will not blow your calorie budget at only 217 calories per slice! Enjoy!Â
Add 21 calories for the whipped cream and maple syrup.
Nutrition: 197 calories | 2.9 g protein
- Total Time: 55 minutes
- Yield: 8 slices
Ingredients
1 box of Pillsbury Moist Supreme Classic Yellow Sugar Free Cake Mix, 16 Oz Box
1 15 oz. can of canned pumpkin puree (not pumpkin pie filling)
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon vanilla extract
cooking Spray
parchment paper
Optional toppings:
20 grams Reddi-wip Fat Free Whipped Topping (or similar, sugar free or reduced fat whipped topping)
sugar free maple syrup
cream cheese
Equipment:
bread pan
*I did not include spices or vanilla extract in calorie count.
Instructions
Step One: Prep
Preheat your oven to 350 degrees. Spray 0 calorie cooking spray in bread pan. Add a section of parchment paper to the bottom of the bread pan.
Step Two: Mix
In a large bowl, mix together your dry cake mix and canned pumpkin puree.
Step Three: Pour
Pour the batter into the prepared bread pan. The batter will be thick, so spread it as evenly as possible in the dish.
Step Four: Bake
Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
Step Five: Create Portions
When cooled. Cut the bread in half. Then cut those half’s in half. Then again, cut those half’s in half, until you have 8 portions. You can freeze portions and heat in the microwave for 30-45 seconds as well.
Toppings Options:
21 g cream cheese will add 50 calories
30 g sugar free maple syrup will add 5 calories
20 g Reddi-wip Fat Free Whipped Topping will add 20 calories
- Prep Time: 5 minutes
- Cook Time: 50
Nutrition
- Serving Size: 1
- Calories: 197
- Carbohydrates: 48
- Protein: 2.9