A “Lighter” Pumpkin Bread

My Pumpkin bread just came out sat for 30 minutes and is now 1/2 gone. I would say it was a success and husband approved! lol.







A “Lighter” Pumpkin Bread Recipe

1 1/2 c. All Purpose Flour (Next time I’m going to try to sub whole wheat flour)
1/2 tsp. Ground Cinnamon
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Ground Cloves
1/4 tsp. Ground Nutmeg
2 c. light brown sugar
1/2 c. Fat Free greek Vanilla Yogurt
3 Egg Whites
1 c. Canned Pumpkin ( Just pumpkin not the pie mix )


1. Preheat oven to 350º. Grease a loaf pan, set aside.

2. Stir the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.

3. In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.

4. Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.

5. Let cool on a wire rack.

Makes 8 serving.

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