Monday, January 10, 2011

Pumpkin Bread

It has been a long time since I have made a quick bread. I had forgotten how much I loved them. This earthy, pumpkin spiced bread is wonderfully healthy and has the ideal texture and amount of sweetness to be perfect with coffee in the morning or served warm with ice cream as dessert.
It filled our apartment with wonderful smells that reminded me of the holidays, which now seem long ago.

1 15 oz can pumpkin
1 egg
1 egg white
1/4 cup sugar
1/4 cup granulated Splenda
1/2 cup packed brown sugar
(plus 2 tsp for the top of the loaf)
1 tbsp vegetable oil
1/2 cup fat-free evaporated milk
1/2  tsp vanilla

1 cup all purpose flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 1/4 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg

Preheat oven to 350 F and spray a 9x5 loaf pan with Pam

Mix wet ingredients together in a bowl

Sift all dry ingredients together into a separate larger bowl

Add and mix the wet ingredients to the dry just until everything is combined and moistened
Let rest 15 minutes

Pour batter into prepared loaf pan
Sprinkle with 2 tsp brown sugar

Bake 50 minutes or until a toothpick inserted in the middle comes out clean

Let cool before slicing

Servings 12
Per serving 180 calories
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