Recipe | Favorite Pumpkin Bread

It's a Wednesday, halfway through the week. And it's a beautiful fall day, the colors are turning right before your eyes. And ... it's the first morning I've woken up this season to temperatures in the low thirties. Promises of things to come, I hope. To celebrate the coming season, I have pumpkin bread baking in the oven as I write. The aroma in my kitchen embodies everything I love about this season; warmth, richness and beauty. This bread is well balance, spiced as we like it, and only 1.7 grams of fat (calculated by a 12-serving loaf) and 187 calories per serving.


Here is one of my family's favorite recipes for Pumpkin Bread

Pumpkin Bread


Ingredients

2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon ground cloves
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 can (15 ounces) pumpkin
1 cup packed brown sugar

1/2 cup evaporated fat free milk
1 large egg
1 large egg white
1 tablespoon canola oil


Directions
Preheat oven to 350° F. Non-stick spray a 9 x 5-inch loaf pan.

Combine flour, spices, baking powder, salt and baking soda in medium bowl. Blend pumpkin, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.