This version of Pumpkin bread contains egg whites, low-fat yogurt, whole wheat flour and flax seeds for a healthier makeover you won’t even notice!
1 cup(s) (packed) light brown sugar
2 large egg whites
1 cup(s) pure pumpkin (not pumpkin pie mix)
1/4 cup(s) vegetable oil
1/3 cup(s) low-fat plain yogurt
1 teaspoon(s) vanilla extract
1 cup(s) all-purpose flour
3/4 cup(s) whole wheat flour
1 1/2 teaspoon(s) baking powder
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground nutmeg
1 teaspoon of ground flax seeds
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
Preheat oven to 350 degrees F. Spray 8 1/2″ by 4 1/2″ metal loaf pan with nonstick cooking spray with flour.
In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.
In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, flax seeds, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not
Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.