A friend of mine gave me this recipe awhile back and I've been waiting for the official start of Fall to try it out. Good Housekeeping Institute (is that fancy-talk for 'kitchen out back'?) tinkered with the traditional Pumpkin Bread Recipe to make this slimmed-down version, void of saturated fat and cholesterol. And since I'm going to eat the whole thing regardless, it might as well be healthier!
Gather your ingredients:
Healthy Pumpkin Bread
1 cup packed brown sugar1) Preheat oven to 350 degrees and spray your metal loaf pan with cooking spray.
2 large egg whites
1 cup pure pumpkin (not pumpkin pie mix)
1/4 cup canola oil
1/3 cup low-fat plain yogurt
1 t. vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 t. baking powder
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. baking soda
1/2 t. salt
2) In large bowl, using a wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt and vanilla. Stir to combine.
3) In medium bowl, combine all-purpose flour, wheat flour, baking powder, cinnamon, nutmeg, baking soda and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not over mix.
4) Pour batter into prepared pan. Bake 45-50 minutes, or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes before inverting bread onto wire cooling rack.
Git in Mah Belly!
The third time, I made it in giant muffin tins...like over sized pumpkin bread cupcakes. Oh yeah! I also
(The recipe made more than what is shown...this is all that remained at picture time.)
Caught a bandit red-handed:
Can you blame her?! What is the first thing you cook once fall arrives?