It’s autumn and I have two beautiful pumpkins and all the ingredients to make a very light, dietary, low-fat but absolutely delicious dessert: it’s my pumpking bread , a dietary recipe for pumpkin plum cake. A slice of this pumpkin plum cake has less than eighty calories and an exquisite fragrance! If desired, it is possible to put the dough in many paper cups to create pumpkin pies.
If you love spices, this dessert will conquer you, but if you want to turn it into a breakfast or snack for your children, you can change the spices leaving only the cinnamon, and adding lemon or orange zest to the dough.
Those on a diet can replace a classic “diet” breakfast of two rusks with two teaspoons of jam and a cup of semi-skimmed milk with a slice of light pumpkin plum cake and a tea or coffee with sweetener.

The calories are the same and we can afford a slice of cake in the morning.
And we can also do it in a vegan version!

LIGHT PUMPKIN PLUM CAKE: ONLY 180 CALORIES PER PORTION

Ingrediants

For 12 portions or slices.
250 grams of pumpkin
250 grams of flour 00 or 235 grams of wholemeal flour
1 tablespoon and a half of sweet olive oil or coconut or vegetable oil (15 g)
Half a teaspoon of chopped cardamom seeds or cloves in powder + a sprinkle of nutmeg
(for those who don’t want it too spicy, replace with grated lemon zest)
Cinnamon to taste
Three medium eggs or 120 grams of very ripe banana
Eighty grams of cane sugar
50 grams of raisins previously soaked in warm and dried water
Vanilla yeast , one bag
Vanilla icing sugar to sprinkle

Method

Soak the raisins in hot water, squeeze them well and set aside.

Take the pumpkin pulp, cut it into coarse cubes and boil it until they become soft. Drain it very well, mashing the pieces with a fork on a colander until they lose a large part of the water. After removing the excess water, blend it.
In a bowl, whisk the eggs with the sugar, add the oil and whisk with a whisk until the mixture is quite fluffy. Those who want the vegan version must crush a banana without blending it and whip oil and sugar alone with a whisk, adding the fruit puree to the top.
Add the pumpkin pulp and mix well. Add the spices, the previously floured and squeezed raisins, the flour and finally the vanilla yeast. Put the mixture in a 750 ml / 1lt rectangular plum cake mold, lined with parchment paper, and then in the oven at 180 degrees for 30/40 minutes. Do the toothpick test: the mixture must be moist but not raw.
Once out of the oven, the plum cake should be cooled well and sprinkled with icing sugar. It should be eaten cold, perhaps cooking it the night before for the morning after!
Calories per serving: 180 (for the vegan version: 172)