Wednesday, September 26, 2012

Pumpkin Bread...Skinny Style!

This may not quite compare to your favorite coffee shop's pumpkin bread but I've skipped the glaze and a whole lot of sugar so you conscious eaters aren't deprived of this fall favorite! In fact, this turned out so good and so moist that I have no reason to ever combine a different set of ingredients for pumpkin bread!

1 cup light brown sugar
2 egg whites
1 cup pure pumpkin
1/4 cup canola oil
1/3 cup fat free plain greek yogurt
1 tsp. vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. salt

1. Preheat oven to 350 degrees and spray 1 loaf pan with nonstick cooking spray.
2. In large bowl, combine brown sugar and egg whites. Beat with wire wisk.
3. Add pumpkin, oil, yogurt and vanilla. Beat with electric mixer until completely combined.
4. In a separate bowl stir together flour, baking powder, cinnamon, nutmeg, baking soda and salt.
5.  Add dry ingredients to wet ingredients and stir until mixture is completely moistened, being careful to not over mix.
6. Pour batter into loaf pan and bake 45-50 minutes. Cool in pan for 10 minutes then transfer loaf to a wire rack to cool. 

Makes 1 loaf. Can be doubled.

Serving Suggestions:
Sprinkle with a tablespoon of brown sugar before baking for an added appeal.

Also, I always try to use fresh, real food so if you can get your hands on a pie pumpkin and make the puree in place of canned pumpkin, that'd be ideal! If you've never done that before, it's quite simple and a quick google search will yield plenty of how-to's.

Since this bread is so moist and contains yogurt, I'd store the loaf in a zip lock bag in the refrigerator to enhance shelf life and prevent molding. 

No comments:

Post a Comment