Thursday, November 14, 2013

Dreamy Pumpkin Bread

Have I said lately how much I love pumpkin? In case you missed it…I LOVE PUMPKIN! I don’t think I will ever get sick of it.

With that said, I want to share my pumpkin bread recipe. It started out as my banana bread recipe when I first made it a few years ago. This weekend a light bulb went off in my head as I was trying to think of new ways to incorporate pumpkin in my life….I can substitute mashed bananas for my pumpkin puree! I absolutely love Starbucks pumpkin bread, but at $2.25 a slice and some 300+ calories later I always regret it. My version has less than half the calories per slice and I can eat it more often {more pumpkin=more happy.} 

Dreamy Pumpkin Bread~ The Dreams Weaver

What you will need:
1 ½ cups flour
1 ¼ tsps. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
1/8 tsp. salt
2 slightly beaten egg whites

1 cup pumpkin puree
¾ cup sugar
¼ cup canola oil
Nonstick spray
8x4x2” Loaf pan

Dreamy Pumpkin Bread~ The Dreams Weaver
 
In a medium mixing bowl stir together flour, baking powder, baking soda, cinnamon, and salt.

Dreamy Pumpkin Bread~ The Dreams Weaver

In a large mixing bowl whisk together egg whites, pumpkin, sugar, and oil. 

Dreamy Pumpkin Bread~ The Dreams Weaver

Stir flour mixture into pumpkin mixture until well incorporated.

Dreamy Pumpkin Bread~ The Dreams Weaver

Liberally spray a loaf pan with nonstick spray {you do not want your bread to stick to the pan, so really spray it!} Spread batter into pan and bake at 350 degrees for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Dreamy Pumpkin Bread~ The Dreams Weaver

Dreamy Pumpkin Bread~ The Dreams Weaver

Let the bread cool in the loaf pan for 10 minutes to set up. It was so hard not to take it out and have a taste of it at this point!

Dreamy Pumpkin Bread~ The Dreams Weaver

Remove from the pan and let cool thoroughly. Wrap in plastic wrap for storing.

Dreamy Pumpkin Bread~ The Dreams Weaver

Enjoy!


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