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Skinny Pumpkin Bread

 51 Ratings
10 Comments
  • Prep Time 20 min
  • Total Time 2 hr 40 min
  • Servings 24
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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.

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

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.

Expert Tips

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.

Bread can be baked in three 8x4-inch loaf pans. Reduce baking time to 50 to 60 minutes or until toothpick inserted in center comes out clean.

Nutrition Information

No nutrition information available for this recipe.

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