I wanted to make pumpkin bread for the deacon/elder meeting yesterday. I got out my Better Homes and Gardens cookbook and looked over their extremely fattening recipe that called for two 9×5 loaf pans. I own one 8×4. I figured I would put the rest in a baggie and use it later.
While out at one of my MIL’s appointments, I grabbed a Good Housekeeping, which I also get at home. I had read only half of it and decided to finish it during the visit. About three pages into the 2nd half, what do I see but a Makeover Healthy Pumpkin Bread recipe!! Woot Woot! The bread was gone by breakfast, and I’m already making my second loaf for this afternoon. It’s YUMMY and doesn’t taste low fat/low calorie at all!
- 1 cup(s) (packed) light brown sugar
- 2 large egg whites
- 1 cup(s) pure pumpkin (not pumpkin pie mix)
- 1/4 cup(s) canola oil
- 1/3 cup(s) low-fat plain yogurt
- 1 teaspoon(s) vanilla extract
- 1 cup(s) all-purpose flour
- 3/4 cup(s) whole wheat flour
- 1 1/2 teaspoon(s) baking powder
- 1 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) ground nutmeg
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- Preheat oven to 350 degrees F. Spray 8 1/2″ by 4 1/2″ metal loaf pan with nonstick cooking spray with flour. (I skipped the flour and it still came out fine)
- In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.
- In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.
- Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely. (we ate it warm and it was delicious!)