| 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 |
| 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. |
| Decrease baking soda to 1 1/2 teaspoons. |
|
| Eat Better America Test Kitchens replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. |
|
| You can substitute 1/2 cup ground flaxseed for 1/2 cup of the whole wheat flour if desired. |
Nutrition Information:
190 ( 45); 5g ( 0g, 0g); 0mg; 240mg; 32g ( 2g, 18g); 3g 60%; 0%; 4%; 6% 1 ; 1 ; 0 ; 1 2