"Healthified" Pumpkin Bread
Recipe from Betty Crocker

50% less fat, 29% fewer calories, 50% more fiber than the original recipe. We've scooped out some of the fat from this popular bread and spooned in whole wheat flour.


Healthified Pumpkin Bread

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Ingredients
  • 2   cups
    Gold Medal® all-purpose flour
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  • 1 1/2   cups
    Gold Medal® whole wheat flour
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  • 2   cups
    sugar
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  • 2   teaspoons
    baking soda
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  • 1   teaspoon
    baking powder
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  • 1   teaspoon
    salt
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  • 1   teaspoon
    ground cinnamon
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  • 1   teaspoon
    ground nutmeg
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  • 1   teaspoon
    ground allspice
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  • 1/2   teaspoon
    ground cloves
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  • 1   can (15 oz)
    pumpkin (not pumpkin pie mix)
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  • 1   cup
    fat-free (skim) milk
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  • 3/4   cup
    fat-free egg product
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  • 1/2   cup
    canola oil
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Directions
1.
Heat oven to 350 degrees 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.
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.
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.

Tip:
High Altitude (3500-6500 ft): Decrease baking soda to 1 1/2 teaspoons.
Nutrition information
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 Values: Vitamin A 60%; Vitamin C 0%; Calcium 4%; Iron 6%. Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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How to Make Healthified Pumpkin Bread
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