"Healthified" Pumpkin Bread

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Submitted by: Andrea Servaes Jenkins

Rating:

Makes: 20 servings adjust

When you grow up eating pumpkin bread, you can't imagine eating one that's "healthified"! But I assure you, in the last 10 years I can remember eating my Grandma's famous pumpkin bread - this is equally as good and so much better for you! Nutritional Information 1 Slice: 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 Percent Daily Value*: 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.

Directions

Ingredients

2 cups All-Purpose Flour, Gold Medal brand
1 1⁄2 cups Whole Wheat Flour, Gold Medal brand
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

Step 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.

Ingredients

1 can Canned Pumpkin, 15 oz, not pumpkin pie mix
1 cup Fat-free Milk, skim
3⁄4 cup Fat-free Egg Product
1⁄2 cup Canola Oil

Step 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.

Step 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.

Step 4

Note: High Altitude (3500-6500 ft): Decrease baking soda to 1 1/2 teaspoons.