Pumpkin Bread

Several years ago, I found this recipe in the food section of our local paper, The Columbian. I often double this recipe and freeze one of the loaves for later. It's a lower fat, lower calorie recipe.

Pumpkin Bread

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 cup firmly packed dark brown sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. salt
8 oz. canned pumpkin (1 scant cup; not pumpkin pie mix.)
1/2 cup plain low-fat yogurt
2 1/2 tsp. vegetable oil
1 egg
1 egg white

Heat oven to 350 degrees. Spray a 9" x 5" loaf pan with cooking spray and lightly flour.

Combine the flours, cornmeal, sugar, baking powder and baking soda, cinnamon, allspice and salt in a large bowl.

Combine pumpkin, yogurt, oil, egg and egg white in a medium bowl and mix well.
Add the wet ingredients to the dry and mix briefly. Do not over blend.

Pour the batter into the prepared pan and bake until a toothpick comes out clean, about 55 to 60 minutes.

Transfer the bread to a wire rack to cool slightly.

Remove loaf from the baking pan and cool completely before slicing.

I often add chocolate chips or mini chips to this recipe. You could add nuts or. . ..