SKINNY PUMPKIN BREAD

Clock Icon
20 min Prep
2 hr 40 min Total
Pie Iconb
24 Servings

THIS FEATURE IS NOT AVAILABLE WITH YOUR CURRENT COOKIE SETTINGS.

You can update your privacy settings to enable this content. Please enable all cookies to use this feature.

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.


Ingredient List
  • Small check mark in a circle icon2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 1/2 cups Gold Medal™ whole wheat flour
  • Small check mark in a circle icon2 cups sugar
  • Small check mark in a circle icon2 teaspoons baking soda
  • Small check mark in a circle icon1 teaspoon baking powder
  • Small check mark in a circle icon1 teaspoon salt
  • Small check mark in a circle icon1 teaspoon ground cinnamon
  • Small check mark in a circle icon1 teaspoon ground nutmeg
  • Small check mark in a circle icon1 teaspoon ground allspice
  • Small check mark in a circle icon1/2 teaspoon ground cloves
  • Small check mark in a circle icon1 can (15 oz) pumpkin (not pumpkin pie mix)
  • Small check mark in a circle icon1 cup fat-free (skim) milk
  • Small check mark in a circle icon3/4 cup fat-free egg product
  • Small check mark in a circle icon1/2 cup canola oil
Preparation
  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.
  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.
Tips
  • Eat Better America Test Kitchens replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
  • You can substitute 1/2 cup ground flaxseed for 1/2 cup of the whole wheat flour if desired.
  • Bread can be baked in three 8x4-inch loaf pans. Reduce baking time to 50 to 60 minutes or until toothpick inserted in center comes out clean.