Reduced Fat Pumpkin Bread

Reduced Fat Pumpkin Bread

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cloves

1 1/3 cups brown sugar, packed

3/4 cup fat-free milk

1 1/3 cups vegetable oil

2 teaspoons vanilla extract

2 large eggs or egg substitute

1 15-ounce can pumpkin

Cooking spray

1/2 cup chopped pecans

Preheat oven to 350 degrees F. Spoon flour into measuring cups, level with knife. Combine flour and next seven ingredients (flour through cloves) in a large bowl; make a well in center of mixture. Combine brown sugar and the next five ingredients (sugar through pumpkin) in a bowl; stir well with a whisk until smooth. Add flour mixture, stirring just until moist.

Coat loaf pans with cooking spray. Spoon batter into 2 8×4-inch loaf pans. Sprinkle with pecans. Bake at 350 degrees F for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on wire rack; remove from pans.

Cool loaves completely; cut each loaf into 12 slices.

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