Pumpkin Bread W/ Whey Low Granulated Sugar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Whole Wheat Pumpkin Bread1 1/2 cups whole wheat flour ( I use 1/2 wheat and 1/2 white)1 teaspoon baking powder2 teaspoons ground cinnamon1/2 teaspoon baking soda1/2 teaspoon table salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves1 egg, beaten1/4c brown sugar ( I didn't have Whey Low Gold which is their version of brown sugar)1/2 c Whey Low Granulated Sugar (or any sugar sub)3/4 cup low-fat plain yogurt3/4 cup canned pure pumpkin3 tablespoon canola or safflower oil1 1/2 teaspoons pure vanilla1/2 cup chopped toasted walnuts or pecans
Preheat oven to 350 degrees. Spray bottom of 8×4-inch loaf pan with cooking spray.
In large bowl, mix flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Set aside.
In medium bowl mix egg, sugar, yogurt, pumpkin, oil and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in walnuts. Pour batter into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
Makes 1 loaf
Serving Size: 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user FITNWHOLE.
In large bowl, mix flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Set aside.
In medium bowl mix egg, sugar, yogurt, pumpkin, oil and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in walnuts. Pour batter into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
Makes 1 loaf
Serving Size: 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user FITNWHOLE.
Nutritional Info Amount Per Serving
- Calories: 144.6
- Total Fat: 6.1 g
- Cholesterol: 16.3 mg
- Sodium: 209.0 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.0 g
- Protein: 3.7 g
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