"Healthified" Pumpkin Bread - Recipe

Here is another good recipe that takes advantage of your food storage. You can use your dry egg powder in place of fresh, powdered milk and of either canned or frozen pumpkin.

 

Healthified Pumpkin Bread  from EatBetter America

 

Prep Time:20 min

Start to Finish:2 hr 40 min

makes:2 loaves (12 slices each)

2	cups Gold Medal® all-purpose flour
1 1/2	cups Gold Medal® 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
1/2	teaspoon ground cloves
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

	Heat oven to 350°F. Spray bottoms only of two 9x5-inch loaf pans with cooking spray. In large bowl, mix flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves 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.
High Altitude (3500-6500 ft): Decrease baking soda to 1 1/2 teaspoons.

"Healthified" Pumpkin Bread - Whole Grains - Eat Better America