By now, you clearly know how I feel about foods involving pumpkin, right? (No? Well get your pumpkin on here and here.) If pumpkin is on the menu, it’s going home with me…in mah belly!
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 sugar
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
1) Preheat oven to 350 degrees and spray your metal loaf pan with cooking spray.
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!
I’m should be embarrassed to tell you that we went through THREE batches of this bread over the weekend! In fairness, I gave one loaf to some really helpful neighbors who happen to own some tools we need to borrow. A second loaf was devoured by us while it was still warm. I panicked about not having any more, so I made a third batch.
The third time, I made it in giant muffin tins…like over sized pumpkin bread cupcakes. Oh yeah! I also said screw it used the whole eggs, vanilla yogurt (because it’s what I had) and a huge amount of Pumpkin Pie Spice. They were a little better….two egg yolks can’t be that big of a deal, right?
(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?
