I really enjoyed this pumpkin bread! To save a bit more in terms of calories and fat, and to add fiber (without sacrificing flavor or texture), I made the following substitutions / additions:
1/2 c Better 'n Eggs instead of 4 whole eggs (would probably go with 3/4 c next time)
Instead of 1 c applesauce:
3/4 c applesauce
2 T canola oil
1 T liquid lecithin (a natural soy-based emulsifier)
For the 3 c white sugar, I used:
1/2 c granulated sugar
1/2 c brown sugar
1/4 c sucralose (would probably up the sucralose to 1/2 c next time, to get a little more sweetness)
Used half all-purpose and half whole wheat pastry flour:
1 3/4 c whole wheat pastry flour
1 3/4 c all-purpose flour
Spices: Didn't have pumpkin pie spice so used 2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves
Also added:
1/4 tsp guar gum (a natural stabilizer)
2 tsp vanilla
1/4 c Silk unsweetened soy milk instead of the water
I baked it in a 9" X 13" pan for about 30 minutes to make brownie-style servings. Without any nuts, these modifications give the following nutritional profile for 1 of 24 servings: 127.1 cal, 2.6 g protein, 2.0 g fat (only 0.18 saturated), and 24.8 g carbs (2.1 fiber, 5.9 sugars).
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