Family traditions during the holidays always include a pumpkin – for carving, eating or both! Creamy pumpkin desserts are notoriously high saturated fats, but don’t despair – adding tofu is the perfect way to lighten up your favorite recipes. By incorporating tofu into pumpkin dishes, it makes dessert a better health choice while keeping traditional flavors intact.
Pumpkin lovers can rejoice with the new recipe from House Foods – Tofu Pumpkin Bread – a fragrant loaf with spices of cinnamon and ginger. The not-so-secret ingredient is their creamy tofu, which makes a perfect substitute for any dessert.
Tofu Pumpkin Bread
½ package House Foods Premium or Organic Tofu Soft, drained
½ can pumpkin
½ cup vegetable oil
1/4 cup water
1 cup sugar (“Mom” uses Stevia in the Raw instead of sugar)
1 tsp. vanilla
1 cup wheat flour
1 cup all purpose flour
3 tsp. baking soda
¾ tsp. salt
3 tsp. pumpkin spice
In a blender, combine pumpkin and tofu. Puree until smooth and transfer to large bowl. Add sugar, vegetable oil, water and vanilla to tofu mixture
In a separate bowl, whisk together flour, baking soda, salt, ginger and pumpkin spice.
Combine dry and wet ingredients. Mix thoroughly and pour into loaf pan. Bake in preheated oven for 1 hour at 350 degrees.
Cool about 1 hour before serving.
Makes 1 loaf.
*Recipe and image courtesy of House Foods Tofu.*