Pumpkin Bread: Just About the Most Delicious Stuff Out There

Photo credit to Rox Sm.

• Hello! So, as my mom is the only one in our family who has the slightest talent in baking and the like, I asked her a while ago for her recipe for pumpkin bread (which, surprise, surprise, she always makes around Halloween time). She sent me a recipe that she usually follows, and sometimes she adds chocolate chips (which I never complain about). This recipe, if you can manage to bake the bread well, usually comes out with a rich pumpkin bread with a moist texture. Apparently it is also a relatively healthy and low-fat recipe for pumpkin bread.
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• Ingredients:
• 1 cup(s) (packed) light brown sugar
• 2 large egg whites
• 1 cup(s) pure pumpkin (not pumpkin pie mix)
• 1/4 cup(s) canola oil
• 1/3 cup(s) low-fat plain yogurt
• 1 teaspoon(s) vanilla extract
• 1 cup(s) all-purpose flour
• 3/4 cup(s) whole wheat flour
• 1 1/2 teaspoon(s) baking powder
• 1 teaspoon(s) ground cinnamon
• 1/2 teaspoon(s) ground nutmeg
• 1/2 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
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Directions: Preheat your oven to 350 degrees. Then combine the brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract. In another bowl, mix all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt together. Add flour mixture to pumpkin mixture and stir. Don't over-mix (this can be a mess). Pour batter into prepared pan. Bake for 45-50 minutes (the handy-dandy toothpick trick helps: see if the toothpick comes out clean if you stick it in the bread and, if it does, it's ready). Let it cool.

For the nutrition details and further reviews (as well as conversion factors if you would like to mess around with the serving sizes), please visit here. There are many other interesting Halloween recipes that I stumbled upon when looking at this recipe.

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• Happy Halloween!
• Lily