Here is a wonderful, heathier version of pumpkin bread from Goodhousekeeping magazine. It is very moist. I made the first batch and my thirteen year old son and twelve year old niece made the second batch. It’s nice having kids old enough to cook!
Yields: 1 loaf
Total Time: 1 hr 10 min
Prep Time: 20 min
Oven Temp: 350
Ingredients:
- 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
Directions
- Preheat oven to 350 degrees F. Spray 8 1/2″ by 4 1/2″ metal loaf pan with nonstick cooking spray with flour.
- 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.
Looks delicious. I love the “Today’s Menu” (Take it or leave it). Very funny.
I love pumpkin bread! Actually I have a friend who does too and is watching his diet so I am going to pass on this link!
Yummy! Can’t wait to try it!! I found your blog on Thoughtful Thursday. Following you now & looking forward to trying some new recipes!!
Thanks for the comments! I’ve also made it using all whole wheat flour. It was still moist.
I love pumpkin!