SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 148.5
  • Total Fat: 2.2 g
  • Cholesterol: 0.7 mg
  • Sodium: 181.8 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.1 g

View full nutritional breakdown of Tammy's Low-Fat Pumpkin Loaf calories by ingredient
Report Inappropriate Recipe

Tammy's Low-Fat Pumpkin Loaf

Submitted by: DUTCHGIRL67

Introduction

This lovely spongy loaf works well with any kind of mashed fruit substituted for the pumpkin. Very satisfying! This lovely spongy loaf works well with any kind of mashed fruit substituted for the pumpkin. Very satisfying!
Number of Servings: 16

Ingredients

    2 cups all-purpose flour
    3/4 cup whole wheat flour
    1 cup unpacked brown sugar
    1-1/2 tsp baking powder
    1/2 tsp baking soda
    1 tsp ground cinnamon
    1/2 tsp salt
    3 egg whites
    2 tbsp olive oil
    3/4 cup non-fat plain yogurt
    1 tsp vanilla extract
    2 cups canned pumpkin (not pie filling) or other mashed fruit (banana works well)




Tips

This loaf is so moist, you will need to refridgerate or freeze it to prevent premature spoiling. Best used within a week. Makes a large loaf, so be sure to use at least a 9 x 5-inch loaf pan. Works well baked at a slightly higher temperature in convection oven.


Directions

Preheat oven to 325 F

Combine dry ingredients in large bowl, set aside.

In a separate bowl, mix remaining ingredients. Whisk until smooth.

Add wet mixture to the dry ingredients, stir until just moistened.

Spray a 9 x 5" loaf pan with non-stick spray. Pour batter into pan. Bake for 1 hour and 20 minutes, or until toothpick inserted in center comes out clean.


Serving Size: Makes one large loaf, 16 slices






Great Stories from around the Web


Rate This Recipe