Our healthified recipe for pumpkin bread will carve a smile on anyone's face! Let the natural sweetness of one of America's favorites be one of yours, now with half the fat.
3 1/2 cups all-purpose flour >
2 cups all-purpose flour plus 1 1/2 cups whole wheat flour
3 cups sugar >
2 cups sugar
2 teaspoons salt >
1 teaspoon salt
4 eggs >
3/4 cup fat-free egg product
1 cup vegetable oil >
1/2 cup canola oil
Nutritional Highlights
270 (before)
190 (after)
10 g (before)
5 g (after)
35 mg (before)
0 mg (after)
330 mg (before)
240 mg (after)
20 min |
2 hr 40 min |
2 loaves (12 slices each) |
2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup fat-free (skim) milk
3/4 cup fat-free egg product
1/2 cup canola oil
1
Heat oven to 350°F. Spray bottoms only of two 9x5-inch loaf pans with cooking spray. In large bowl, mix flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves until well blended.
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2
In medium bowl, mix pumpkin, milk, egg product and oil until well blended. Stir into flour mixture until well blended. Spoon batter evenly into pans.
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3
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.
High Altitude (3500-6500 ft): Use 9 1/2-inch deep-dish pie plate. Increase fat-free (skim) milk for pastry to 1/4 cup.
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Nutritional Information
1 slice:
Calories 190 (Calories from Fat 45); Total Fat 5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 18g); Protein 3g
% Daily Value
Vitamin A 60%; Vitamin C 0%; Calcium 4%
Exchanges
1 Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices
2
