Pumpkin bread is one of my favorites, but it's not exactly healthy. Last weekend I found this recipe for a "Healthy Makeover" Pumpkin Bread in Good Housekeeping. I changed the spice amounts that they printed to reflect my old-standby recipe. You know what? I like the revised recipe better, less oily - and just as moist!
Pumpkin Bread
Ingredients
1 cup light brown sugar
2 egg whites
1 cup pure pumpkin
1/4 cup canola oil
1/3 cup plain yogurt (I used vanilla)
1 teaspoon vanilla extract (because of the vanilla flavored yogurt, I cut this back to 1/2 teaspoon)
1 cup all-purpose flour
3/4 cup whole wheat flour
1-1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat oven to 350˚F. Lightly grease and flour loaf pan. In a large bowl combine the brown sugar, eggs whites, pumpkin, oil, yogurt and vanilla. In a smaller bowl, combine the flours, baking powders, spices, baking soda and salt. Add flour mixture to the pumpkin mixture. Stir until combined, but don't over-mix. Pour batter into the loaf pan and back for 45-50 minutes (or until a toothpick placed in the center comes out clean). Yummy!
The magazine article posted the nutrition breakdown. It should be the same since all I changed was the spices and yogurt flavor: 140 calories, 2g protein, 4g fat, 1g fiber.
Thanks! I'm going to try this recipe...sounds good!! Now your next assignment is to find and test a healthy "breakfast cookie" that I can give the kids in the morning for catching the school bus...up for the challenge?
ReplyDelete