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Nutrition Facts
Serving Size 1 (272g) Recipe makes 6 servings The following items or measurements are not included below: fat-free liquid egg product
Calories 709
Calories from Fat 175		(24%)
Amount Per Serving		%DV
	Total Fat 19.5g	29%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 10.8g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 892mg		37%
Potassium 484mg		13%
Total Carbohydrate 127.8g		42%
	Dietary Fiber 5.5g	22%
	Sugars 70.0g
Protein 10.6g		21%
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"healthified" Pumpkin Bread

Recipe #379151 | 45 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: S Smith
Jun 26, 2009

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

SERVES 6 , 1 loaf (change servings and units)

Ingredients

2 cups Gold Medal all-purpose flour
1 1/2 cups gold medal whole wheat flour
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
1 (15 ounce) can pumpkin (not pumpkin pie mix)
1 cup nonfat milk (skim)
3/4 cup fat-free fat-free liquid egg product
1/2 cup canola oil

Directions

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.