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Good Housekeeping: Healthy Makeover Pumpkin Bread


Last updated 10/21/2020 at 10:32am

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!

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

1. Heat oven to 350 F. Spray 8 1/2 by 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 to 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. Makes 1 loaf, yielding 16 servings.

* Each serving: About 140 calories, 4g total fat (0g saturated), 0mg cholesterol, 165mg sodium, 25g total carbohydrate, 1g dietary fiber, 2g protein.

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