Healthified Pumpkin Bread

Pumpkin bread is my favorite pumpkin recipe. It is so versatile that I can add some chocolate chips to the batter and have a dessert.  Or if I bake it without chocolate chips in it I can toast a thick slice for breakfast and eat it with a little butter on it or if I feel like splurging a nice layer of nutella!  I love a thick slice of it right out of the oven, you just can't beat that.  But pumpkin bread typically has loads of oil or butter and lots of sugar.  This recipe cuts down the fat and sugar and also adds in some whole grains.  You will love it!

Healthified Pumpkin Bread
Prep Time: 20 minutes
Total Time: 2 hours 40 minutes
Servings: 24

2 cups flour
1 1/2 cups whole wheat flour
2 cups sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1/2 tsp ground cloves
1 can (15 oz) pumpkin (not pie filling)
1 cup fat-free milk
3/4 cup fat-free egg product
1/2 cup canola oil

Heat oven to 350 degrees. Spray bottoms only of two 9X15 loaf pans. In a large bowl mix flours, soda, powder, salt, cinnamon, nutmeg, allspice and cloves until well blended.

In medium bowl mix pumpkin, milk, egg product and canola oil until well blended. Stir into flour mixture just until combined. Spoon batter evenly into pans.

Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan and put on cooling rack, let cool. 

Source: Live Better America