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Skinny Pumpkin Bread
Skinny Pumpkin Bread
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Prep Time:
20 minutes
Total Time:
2 hours 40 minutes
Lighter, healthier bread with reduced fat, calories, and increased fiber by using whole wheat flour.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/2 cups Gold Medal™ whole wheat flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 cup fat-free (skim) milk
  • 3/4 cup fat-free egg product
  • 1/2 cup canola oil
Instructions:
  • Preheat the oven to 350°F. Grease only the bottoms of two 9x5-inch loaf pans with cooking spray. In a large bowl, thoroughly combine flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
  • Combine pumpkin, milk, egg product, and oil in a medium bowl until thoroughly mixed. Then, fold the mixture into the flour mixture until fully incorporated. Divide the batter evenly into the pans.
  • Bake for about 1 to 1 hour 10 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then gently remove the loaves from the pans onto cooling racks. Allow them to cool completely for about 1 hour.

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