I received free samples from Cumberland Packing Corp., maker of Monk Fruit In The Raw. By posting this recipe I am entering a recipe contest sponsored by Cumberland Packing Corp. and am eligible to win prizes associated with the contest. I was not compensated for my time.
On a particularly dreary and rainy day last week, I decided to treat myself to a day of cooking and baking (yes, this is what I consider a treat). I was planning on making banana bread because what could possibly make a rainy morning better than freshly baked banana bread and a hot cup of coffee? Somehow, I managed to not have any bananas (whaaaaaaat?!?!). But I did have pumpkin puree. So much pumpkin puree. So instead, I opted for pumpkin bread.
Let me just take a moment here to discuss pumpkin with you. I love all things pumpkin. Pumpkin pie, pumpkin spice lattes, pumpkin muffins – if it has pumpkin in it, I am a happy girl. I eat pumpkin things all year round. I stock up on cans of pumpkin puree every fall and pray that they will last me through the spring and summer until the next September when they finally appear on the shelves again. I just can’t get enough pumpkin.
Pumpkin bread happens to be one of my favorites, but I’d never actually made it before, so this was an experiment to begin with. Then I decided to use my sample of Monk Fruit in the Raw for a Recipe ReDux contest. Monk Fruit in the Raw is a no calorie sweetener made from monk fruit, which is a fruit that is (weirdly) naturally calorie free. I probably should have used it on a recipe I was already used to, but I ignored the basic rules of good baking and went on with the experiment. The result was a pumpkin bread full of spices and crunch and lower in calories, but it’s also totally delicious