This clean version of pumpkin pie bread has 80 less calories, more protein, more fiber, and 10 g less sugar when compared to traditional recipes.
Ingredients:
- Olive oil cooking spray
- 1 ¾ cups white whole-wheat flour
- ¾ cup Sucanat
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ¾ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp sea salt
- 1 large egg
- 2 large egg whites
- 1 cup pure pumpkin puree
- ½ cup whole milk
- ¼ cup safflower oil
Instructions:
- Preheat oven to 350 degrees F. Coat a nonstick 9 x 5 –inch bread pan with cooking spray or line with nonstick foil. In a large bowl, whisk together flour, Sucanat, baking soda, pie spice, cinnamon, ginger and salt. In another large bowl, lightly whisk egg and egg whites; add pumpkin, milk and oil and whisk until combined.
- Add wet ingredients to flour mixture and stir gently until flour is moistened. Transfer to prepared pan. Bake in center of oven until top and edges are browned and a toothpick inserted in center comes out with just a few moist crumbs, about 50 minutes. Cool in pan for 10 minutes, then transfer to a wire rack and cool completely. Cut into 12 slices. Keep at room temperature in an airtight container for 2 days, or frozen for up to 1 month.
Nutrients: 169 calories, 6 g fat, 1 g saturated fat, 25 g carbs, 2.5 g fiber, 13 g sugar, 4 g protein, 213 mg sodium, and 17 mg cholesterol
Enjoy!
Estelle L. Benoit, RD, LDN
October 2014 issue Clean Eating Magazine