Pumpkin Bread

Category: Quick Bread: Low Sugar Using Alternative

Sweeteners
By: Haleigh Miller, Abby Novotny, Avital Rubinchik, Alison Swiggard
Why we choose this recipe

● Pumpkin is a popular fall flavor

● Using alternative sweeteners lower the total sugar content
● A lower sugar content allows individuals such as diabetics to enjoy
delicious desserts
 Standard Recipe vs modified recipe
Modified finished product

Substitutions:

3 cups of Sugar 1 cup of sugar, ¾ cup of Splenda

Batter Differences:
Standard Finished product
Regular Sugar Splenda
Differences Overall
Original Modified

- More rise - Less rise

- Darker crust - Lighter crust
- Same
- Tighter - Larger crumb
moisture
crumb - Harder crust
- Taste
- Softer crust
desirable
Comparison of the final product

Texture:
Original: finer crumb Splenda Final product: displayed bigger
air pockets
Taste:
Original: softer crust, better taste Splenda: harder crust
Appearance:
Original: darker Splenda: lighter
Nutritional differences
Original: Splenda:
- 17 g sugar - 7g total sugar
- 238 calories per serving - 200 calories per serving
 Description of scientific principles for
Differences

● Rise
○ Sugar crystals cut air pockets in fat
○ Hydroscopicity- sugar retains water, which activates baking powder
○ *note*- batters were mixed differently
● Crumb
○ Water retention: more water creates a finer crumb and more tenderness in
original recipe vs. modified
● Crust
○ Less water leads to dehydration when exposed to heat, so the modified bread
had a chewier, harder, cracked crust
● Color
○ Caramelization creates a browner product; modified bread was pale
● Taste
○ Caramelization produces more complex flavors; original bread was sweeter
 Taste Tester Evaluations

Standard Modified
Presentation-Desirable Presentation-Desirable
Color=Nice darker golden Color= lighter golden

Crumb= tighter Crumb=larger more distinct

crumb
Crust= very dark
Crust=lighter
Taste=Desirable
Taste=Desirable
Smell=Pumpkin bread
Smell=Pumpkin bread
Moistness= equally moist
Moistness= equally moist
Future changes you would make to improve
your modified recipe

1.increase the number of spices used in the recipe, to try and mask
the chemical taste of Splenda even more
→ 1½ teaspoons of cinnamon
→ 1½ teaspoons of nutmeg

Instead of 1 teaspoon of each, like the original recipe called for.

2. Add an extra ½ teaspoon of baking soda (Help with RISE)

3. Add ¼ cup milk possible for Moistness if we increase ingredients