SKINNY PUMPKIN BREAD

Skinny Pumpkin Bread image

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.

Provided by Betty Crocker Kitchens

Time 2h40m

Yield 24

Number Of Ingredients 14

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 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup fat-free (skim) milk
3/4 cup fat-free egg product
1/2 cup canola oil

Steps:

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.
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.
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.

Nutrition Facts : Calories 190, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 240 mg, Sugar 18 g, TransFat 0 g