Healthified Pumpkin Bread

To continue my pumpkin kick… Another tried and true fall recipe is this Healthified Pumpkin Bread. It makes two loaves (freeze one, or give it to a friend), its healthier than a typical pumpkin bread, and its super moist and delicious. Not to mention, it’s very easy to make! Hubby is always trying to suggest we make cream cheese frosting to serve with the bread… I keep trying to explain that it defeats the whole “healthified” aspect. Maybe some day I’ll surprise him with some cream cheese frosting šŸ™‚

This one comes direct from Live Better America. – one of the many, many recipe newsletters I receive. I seriously have a recipe hoarding problem. The amount of recipes in my cookbook (not including all the ones saved on Pinterest and Foodgawker), exceeds the normal, “acceptable” amount for someone my age… But I LOVE trying new recipes! That being said, there aren’t many recipes that I’ve made multiple times, because I’m always wanting to try a new ones… but this one is one of those recipes I’ve made several times now. The original recipe calls from ground cloves…. Yuck. I’ve left it out of mine, but your more than welcome to clove-it-up, if that’s your thing.

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Healthified Pumpkin Bread
recipe from Live Better America
Prep Time 20 min Total Time 2 hr 40 min Servings 24

Ingredients
2 cups Gold MedalĀ® all-purpose flour
1 1/2 cups Gold MedalĀ® 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 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

Directions
Heat oven to 350Ā°F. Spray bottoms only of two 9×5-inch loaf pans with cooking spray. In large bowl, mix flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg and allspice until well blended.

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

Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.

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