
SKINNY PUMPKIN BREAD
20 min Prep
2 hr 40 min Total
24 Servings
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
- 2 cups Gold Medal™ all-purpose flour
- 1 1/2 cups Gold Medal™ whole wheat flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 cup fat-free (skim) milk
- 3/4 cup fat-free egg product
- 1/2 cup canola oil
Preparation
- 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.
- 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.
- 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.