Delicious Pumpkin Bread!
Yields: 1 Loaf
1 of 16 slices = 2 units carbs/fat
1 of 15 slices = 3 units carbs/fat
1 of 14 slices = 4 units carbs/fat
1 of 12 slices = 5 units carbs/fat
1/2 cup Splenda Brown Sugar Blend or 1 cup Brown Sugar
1/4 cup Egg Beaters or 2 Egg Whites
1 cup Pure Pumpkin (not Pumpkin Pie Mix)
1/4 cup Canola Oil
1/3 cup Low-Fat Plain Yogurt
1 tsp. Vanilla Extract
1 3/4 cup White Whole Wheat Flour
1 1/2 tsp. Baking Powder
1 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/3 cup Toasted Walnut pieces
Pre heat oven to 350 degrees F.
Spray an 8 1/2” x 4 1/2” loaf pan with canola oil; set aside.
In a large bowl, combine brown sugar and egg with a whisk. Add pumpkin, oil, yogurt and vanilla; stir to combine.
In a medium bowl, combine flour, and remaining 6 ingredients, (thru the nuts). When combined, add dry mixture to wet mixture in the large bowl. Stir until just moistened. Do not over-mix.
Pour batter into prepared loaf pan. Place loaf pan onto a baking sheet and place in the center of the pre heated oven for 45 – 50 minutes, or until toothpick inserted into the center comes out clean. Cool in pan on a wire rack 10 minutes. Invert onto the same wire rack and cool completely before attempting to slice.
To make portioning out this bread very simple; after it has totally cooled down to room temperature, gently wrap the whole loaf in a cloth and then place it into a zip-lock bag.
Refrigerate for at least 4 hours before slicing. Can be frozen!
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