Ingredients:
1 C packed light brown sugar
2 lg egg whites
1 C pure pumpkin (not pumpkin pie mix)
1/4 C canola oil
1/3 C low-fat plain yogurt
1 tsp vanilla extract
1 C all-purpose flour
1/4 C whole wheat flour
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
Directions:
1. Preheat oven to 350 degrees F. Spray 8 1/2" x 4 1/2" metal loaf pan with nonstick cooking spray and flour.
2. In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.
3. In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not over mix.
4. 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.
My notes:
Loved this so much. So moist and pumpkin-y. Might add chocolate chips next time.
