Whole Wheat Pumpkin Carrot Raisin Bread

1 1/2 cups whole wheat flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
3 tbsp egg beaters
3/4 cup packed Brown Sugar Splenda
1 container fat free plain yogurt (8 oz)
3/4 cup canned pure pumpkin
3 tablespoon canola or safflower oil
1 1/2 teaspoons pure vanilla
1/2 cup raisins
1/2 cup grated carrots

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 raisins and carrots. 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.


Tip: You can use cooked fresh pumpkin puree in place of the canned pumpkin. Be sure to use a sugar (pie) pumpkin.

Serving Size: Makes 1 loaf (9 thick slices)