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Healthy Pumpkin Bread

It’s officially autumn and that means I’m baking a lot with one of my favorite ingredients…pumpkin! The house right now smells warm, inviting and full of pumpkin cinnamony yumminess! I’ve created a low-fat, healthy pumpkin bread recipe that I’ll share today, because after all recipes are meant to be shared aren’t they?!

In the picture below, you’ll see some great ceramic mini loaf pans I found at Michael’s for $1!!! Such a cute an inexpensive presentation for quick bread gift giving.

Healthy Pumpkin Bread

1 whole egg and 3 egg whites

1 regular can of pumpkin

1/3 cup of water

1 tsp vanilla

2/3 cup unsweetened applesauce (replaces oil)

1/3 cup non-fat plain greek yogurt (replaces oil)

1 cup of sugar

1 and 1/2 cups whole wheat flour

2 cups all-purpose flour

1 generous tsp cinnamon

1 tsp salt

2 tsp baking soda

To add some extra yumminess, add mini chocolate chips, dried cranberries, raisins, etc

Beat egg and egg whites, add pumpkin, water, applesauce, yogurt, sugar and vanilla. Mix well. Mix dry ingredients together and add slowly. Spray pans with non-stick cooking spray, makes 2 large loaves. Bake large loaves for approximately one hour at 350 degrees or until there is no gooiness on the top of the loaf.

If you’re into counting “points” and you make 2 large loaves of this bread and cut each loaf into 12 pieces, each piece is worth 3 points (with no add-ins)! More on that later…





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