Makeover Holiday Loaf Recipes

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MAKEOVER HOLIDAY PUMPKIN BREAD



Makeover Holiday Pumpkin Bread image

This bread has been served in Gale Spross' family for over 30 years. This Wills Point, Texas cook wanted to cut the fat and sugar from this holiday treat. Our Test Kitchen slashed the fat by more than half, reduced the cholesterol by a third, and shaved off 86 calories from the original.-Taste of Home's Test Kitchen

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 slices each).

Number Of Ingredients 16

2 cups all-purpose flour
1-1/2 cups plus 4 teaspoons sugar, divided
1 cup whole wheat flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 large eggs
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
1/2 cup water
1 teaspoon vanilla extract
1/2 cup chopped pecans

Steps:

  • In a bowl, combine the all-purpose flour, 1-1/2 cups sugar, whole wheat flour, brown sugar, baking powder, cinnamon, allspice, baking soda, salt and nutmeg. Combine the eggs, pumpkin, oil, water and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in pecans., Spoon into two 8x4-in. loaf pans coated with cooking spray. Sprinkle with remaining sugar. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 197 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 124mg sodium, Carbohydrate 31g carbohydrate, Fiber 2g fiber), Protein 3g protein.

SOUTH DAKOTA MEAT LOAF MAKEOVER



South Dakota Meat Loaf Makeover image

Our Test Kitchen took Lauree Buus' large meat loaf and turned it into five mini-loaves. They relied on the microwave for some quick cooking. The result was fantastic! The Rapid City, South Dakota cook can whip up her recipe even faster!

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 10

1 egg, lightly beaten
1/3 cup evaporated milk
2 tablespoons Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup chopped onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1/8 teaspoon pepper
1-1/2 pounds ground beef
1/4 cup ketchup

Steps:

  • In a large bowl, combine the egg, milk, Worcestershire sauce, oats, onion, salt, sage and pepper. Crumble beef over mixture and mix well. , Shape into five loaves; arrange around the edge of a microwave-safe deep-dish pie plate., Cover and microwave on high for 5-6 minutes or until meat is no longer pink and a thermometer reads 160°. Let stand for 5 minutes. Spread ketchup over meat loaves.

Nutrition Facts : Calories 366 calories, Fat 20g fat (8g saturated fat), Cholesterol 138mg cholesterol, Sodium 786mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 31g protein.

HOLIDAY PUMPKIN BREAD



Holiday Pumpkin Bread image

A very moist holiday bread that makes enough for you and gift giving as well.

Provided by Denise LaPonsie

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 1h10m

Yield 36

Number Of Ingredients 15

3 cups white sugar
4 eggs
⅔ cup water
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
3 ½ cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 (15 ounce) can pumpkin puree
1 cup chopped walnuts
1 cup raisins
1 cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7 x 3 inch loaf pans.
  • Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Stir in nuts and raisins. Divide batter into prepared pans.
  • Bake for 1 hour. Cool on wire racks.

Nutrition Facts : Calories 208.9 calories, Carbohydrate 30.8 g, Cholesterol 20.7 mg, Fat 9 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 249.8 mg, Sugar 19.6 g

MAKEOVER HOLIDAY LOAF



Makeover Holiday Loaf image

This fruit and nut-filled treat serves up the essence of fruitcake, but with a better nutritional profile than the original. If your family loves fruitcake, they're sure to enjoy this recipe. Iris Cook - Glasgow, Montana

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 slices).

Number Of Ingredients 17

3/4 cup golden raisins and cherries
3/4 cup chopped walnuts
1/2 cup raisins
1/4 cup shortening
1/4 cup brown sugar blend
2 eggs
1/2 cup molasses
1/4 cup unsweetened applesauce
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1-1/4 teaspoons baking powder
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup fat-free milk

Steps:

  • Coat a 9x5-in. loaf pan with cooking spray. Line the bottom with waxed paper; spray the paper and sprinkle with flour. Set aside., Combine the golden raisins and cherries, walnuts and raisins. Set aside. In a large bowl, beat shortening and brown sugar blend until well blended. Add eggs, one at a time, beating well after each addition. Beat in molasses and applesauce (mixture will appear curdled)., Combine the flour, cinnamon, baking powder, nutmeg, allspice, salt, baking soda and cloves; add to shortening mixture alternately with milk. Fold in raisin mixture., Transfer to prepared pan. Bake at 325° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Store in the refrigerator.

Nutrition Facts : Calories 208 calories, Fat 7g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 164mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.

MAKEOVER FROZEN MOCHA CHEESECAKE LOAF



Makeover Frozen Mocha Cheesecake Loaf image

No one would ever suspect that Makeover Frozen Mocha Cheesecake Loaf has 60% less fat and 129 fewer calories than the original. In addition, this version of the frosty treat has 72% less cholesterol. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 9

1-1/2 cups reduced-fat Oreo cookie crumbs
4-1/2 teaspoons butter, melted
1 package (8 ounces) reduced-fat cream cheese
1 can (14 ounces) fat-free sweetened condensed milk
1 tablespoon vanilla extract
4 cups reduced-fat whipped topping
7 teaspoons instant coffee granules
1 tablespoon hot water
1/2 cup chocolate syrup

Steps:

  • Line a 9x5-in. loaf pan with heavy-duty foil. In a small bowl, combine cookie crumbs and butter. Press firmly onto the bottom and 1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped topping. Spoon half of the mixture into another bowl and set aside. Dissolve coffee granules in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers (pan will be full). Freeze, uncovered, for 6 hours or until set. Cover and freeze until serving. Use foil to lift out of pan; cut into slices.

Nutrition Facts : Calories 299 calories, Fat 10g fat (7g saturated fat), Cholesterol 19mg cholesterol, Sodium 219mg sodium, Carbohydrate 45g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.

SHAKER LOAF



Shaker Loaf image

Enjoy this bread with a bowl of our Nettle Soup.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 9-by-5-inch loaf

Number Of Ingredients 7

1 envelope active dry yeast
2 tablespoons warm water (110 degrees)
1 tablespoon sugar
1 cup warm milk (110 degrees)
3 tablespoons butter, softened, plus more for bowl and pan
1 1/4 teaspoons salt
3 1/2 cups all-purpose flour, plus more for work surface

Steps:

  • Sprinkle yeast over warm water in the bowl of an electric mixer fitted with the paddle attachment. Add sugar, and stir until dissolved. Let stand until foamy, about 5 minutes.
  • With mixer on low speed, gradually add milk, butter, and salt to the yeast mixture. Mix in flour, about 1 cup at a time, and mix on medium speed until combined. Turn out dough onto a lightly floured surface, and knead until soft and smooth, about 5 minutes.
  • Place dough in a large, buttered bowl, and cover loosely with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours.
  • Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan; set aside. Turn out dough onto a lightly floured work surface, and knead until smooth. Shape dough into a 9-inch-long log. Place in prepared loaf pan, and let rise in a warm, draft-free place until dough has doubled in bulk, 30 to 45 minutes.
  • Bake until top is golden brown and bread is cooked through, about 50 minutes. Unmold onto a wire rack; let cool.

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