Enjoy a taste of autumn without the guilt. This easy quick bread uses yogurt instead of butter, maintaining moisture but slashing the fat. And you can’t go wrong with the addition of white whole wheat flour, which packs good-for-you whole grains while still behaving like white flour. An added bonus: Your home will be filled with the seasonal aroma of pumpkin spice. Drizzle maple syrup on top for the complete autumn experience.
Serves 12
Prep Time: 15 minutes
Cook Time: 50 minutes
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Ingredients
1 cup light brown sugar
2 egg whites
1/3 cup low-fat plain yogurt
1 ¼ cup pumpkin
¼ cup canola oil
1 tsp vanilla extract
1 cup all-purpose flour
¾ cup white whole wheat flour
½ teaspoon baking powder
1 ½ teaspoon pumpkin pie spice (or 1 teaspoon cinnamon and ½ teaspoon nutmeg)
½ teaspoon baking soda
½ teaspoon salt
Preparation
- Preheat oven to 350 degrees. Grease a loaf pan with butter or cooking spray, then sprinkle with flour.
- In large bowl, mix sugar and egg whites. Add yogurt, pumpkin, oil, and vanilla and stir until just combined.
- In a separate bowl, mix the flours, baking powder and soda, spices, and salt. Slowly add this dry mixture to the wet pumpkin mixture. Do not over-mix.
- Pour batter into pan and bake for 45-50 minutes, until a toothpick comes out clean. Let cool for 5 minutes, then remove from pan and fully cool on a baking rack.
For more recipes from Emily, visit www.emsbytes.com.