Sunday, December 19, 2010

Low Fat Pumpkin Bread

Check out this recipe for a lower fat version of pumpkin bread from Glamour's Vitamin G blog. The found this one from Cooking Light.

Low Fat Pumpkin Bread

(Makes two loaves--freeze one for later!)

2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup fat-free vanilla pudding
4 large egg whites
3 cups all-purpose flour (Note from Sarah: You could also use whole wheat)
2 teaspoons ground cinnamon (Another note from Sarah: I'd also add more spices, like cloves (just a pinch) and nutmeg)
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips (optional)
Cooking spray


Preheat oven to 350°. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips, if using.Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.