Thursday, November 18, 2010
Pumpkin Bread, Healthy Style
Here's my Pumpkin Bread, and I guarantee some yummy results!
In a large bowl, whisk together until well mixed:
2 cups sugar
2 cups all-purpose flour
1 1/3 cup whole wheat flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice or 1/4 tsp. cloves
In a separate bowl, blend together:
3/4 cup low fat buttermilk*
1/4 cup canola oil
1 - 15 oz. can pumpkin
Add liquids to dry ingredients, and mix with a whisk until just blended, being careful not to over stir (it will get tougher the more you mix it.)
Pour into 2 loaf pans (9" X 5") that have been coated with cooking spray.
Bake at 350 degrees for 55 minutes. Test for doneness by inserting a dry spaghetti noodle into the middle of the loaf, making sure it comes out clean.
Let rest five minutes in the pan, then turn out to cool on a rack.
1) Put 2 tsp. vinegar or lemon juice in a measuring cup, and add non-fat milk until it gets to the 3/4
2) 3/4 cup non-fat plain yogurt