Skinny Pumpkin Bread

 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.


Ingredients

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

  • Steps

    • 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.

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