Wednesday, September 28, 2011

Healthy Recipe: Pumpkin Bread or Sweet Potato Bread

I have made this recipe twice now.  The first time with organic sweet potato puree and the second time with organic pumpkin puree. Both were delicious, but I prefer the sweet potato version!  This bread is light -- not to be confused with pumpkin pound cake.  It is made lighter by using a reduced amount of oil and egg whites - no yolks.
It doesn't require a mixer and in fact, is more tender the less it is mixed.  Just be sure to mix it thoroughly, just do not beat or over-mix.  The flavor comes from the pumpkin (or sweet potato) and the cinnamon and nutmeg.  This bread is best made in advance, then cooled and refrigerated until the next day.  The flavors have a chance to marry and the cake gets moister as it ages.  Be sure to wrap it thoroughly, so it doesn't dry out instead.

Healthy Pumpkin Bread - makes 2 loaves

2 cups brown sugar
1 T maple syrup
4 egg whites
15 oz organic canned pumpkin puree or organic sweet potato puree
1/2 cup canola oil
2/3 cup nonfat plain yogurt (or lowfat)
2 1/2 tsp vanilla
2 cups flour
3 tsp baking powder
2 1/2 tsp cinnamon
1 1/2 tsp nutmeg
1 tsp baking soda
1 1/2 tsp salt

Preheat oven to 350.
Grease loaf pans (roughly 8.5 x 4.5 inches) with cooking spray or butter and flour.
Combine flour, spices, salt, baking soda, baking powder in a bowl or on a piece of parchment paper.  Stir to combine.  Set aside.
Gently stir together the sugar, maple syrup, egg whites.  Add the pumpkin, oil, yogurt and vanilla. The mixture will be wet and thick.  Gently sprinkle in the flour mixture and stir slowly, just until combined.  Transfer to greased loaf pans.
Bake for 45 - 50 minutes, until a toothpick comes out clean.
Let cool in pan for 10 - 15 minutes.  Then, transfer out of pan to a wire rack.  Cool completely.  Slice and then place on a plate.  Wrap in film and store in fridge.  The entire loaf can be cooled and wrapped whole, as well.  Cooled loaf can be frozen.

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