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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Treat family and friends to our slimmed-down quick bread. Gone are the traditional version's 3 grams of saturated fat and all the cholesterol (thanks to egg whites and a blend of low-fat yogurt and canola oil). No one will suspect you've tinkered-a slice is that good! This came from Good Housekeeping. I have not tried this recipe, but I'm posting for safe keeping. Ingredients:
1 cup packed light brown sugar |
2 large egg whites |
1 cup pure pumpkin (not pumpkin pie mix) |
1/4 cup canola oil |
1/3 cup low fat plain yogurt |
1 teaspoon vanilla extract |
1 cup all purpose flour |
3/4 cup whole wheat flour |
1 1/2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350. Spray 8 1/2 x 4 1/2 -inch metal loaf pan with nonstick cooking spray with flour.
2. In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.
3. In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.
4. Pour batter into prepared pan. Bake 45-50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.
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