Healthy Makeover Pumpkin Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
1 c. packed light brown sugar2 lg. egg whites1 c. pure pumpkin (not pumpkin pie mix)1/4 c. canola oil1/3 c. low-fat plain yogurt1 tsp. vanilla extract1 c. all purpose flour3/4 c. whole wheat flour1 1/2 tsp. baking powder1 tsp. ground cinnamon1/2 tsp. ground nutmeg1/2 tsp. baking soda1/2 tsp. salt
Makes 30 mini muffins. Calorie info is calculated per muffin. Also makes one 8 1/2 by 4 1/2 loaf. Each loaf makes 16 servings at 140 calories each.
Preheat oven to 350. Line muffin pan with papers or spray with cooking spray (with flour).
In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogrut and vanilla extract; stir to combine.
In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.
Scoop batter into muffin tin and bake about 15 minutes (45 -50 minutes for loaf).
Number of Servings: 30
Recipe submitted by SparkPeople user PANDLWOLF.
Preheat oven to 350. Line muffin pan with papers or spray with cooking spray (with flour).
In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogrut and vanilla extract; stir to combine.
In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.
Scoop batter into muffin tin and bake about 15 minutes (45 -50 minutes for loaf).
Number of Servings: 30
Recipe submitted by SparkPeople user PANDLWOLF.
Nutritional Info Amount Per Serving
- Calories: 78.5
- Total Fat: 2.2 g
- Cholesterol: 0.2 mg
- Sodium: 98.4 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 0.8 g
- Protein: 1.5 g
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