Thanksgiving Pumpkin Bread: Featuring Sucralose
An intermission from the long-awaited brownies, this week I made a festive pumpkin bread with cream cheese frosting using sugar substitutes! The recipe can be found here.
Substitutions: Splenda instead of granulated white sugar (1 : 1 ratio), Swerve Icing sugar substitute instead of powdered sugar (1 : 1 ratio), and Splenda Brown Sugar Blend (1 cup of brown sugar = 1/2 cup of substitute = 1/4 cup brown sugar + 1/4 cup Sucrolose). I used pumpkin pie spice instead of cardamom.
I came out to a good start however I quickly realized I do not have the muscle memory or strength for baking specifc actions such as scraping or folding the dough and holding the mixing bowl at certain angles. My mom kept trying to take over which is. precisely why I don’t have the muscle memory or strength.
When I combined the wet and dry ingredients i starting having regrets. IT WAS SO SO SO Sticky. And it smelled like pumpkin but as in an actual like vegetable pumpkin not a dessert. It was also a nightmare to mix and move.
I finally got it in the pan. It didn’t look very good, being all flat and shallow, but I carved my initials, put it in the oven, and called it a day.
The icing was less finicky but it definitely needed to be mixed longer than we expected.
I had lost hope but suprisingly it came out amazing!
My family could not believe there was only 1/8 cup worth of sugar in it. The after taste only came after about 10 minutes so if you had a drink of milk, water, etc. with it I think it would counteract it.
It was a UNIQUE texture. Quite strange. It is very dense, soft but chewy, kind of a crust. Not really a loaf or a bread. I give it 6 / 10 as a normal dessert and a 8 / 10 for a low-sugar dessert.
*shout out to Andi for showing me how to format my posts using columns