Pumpkin is a great source of fiber, vitamins C and E and potassium, and the cancer-fighting antioxidants beta-carotene and lutein. For more pumpkin goodness, add a bit of Pumpkin Butter.
Prep Time: 20 minutes
Baking Time: 40-50 minutes
Cooling Time: 10 minutes plus
Yield: 1 loaf (18 servings)
Nonstick cooking spray
2 cups all-purpose flour
2½ teaspoons pumpkin pie spice blend
¾ teaspoon baking powder
½ teaspoon baking soda
1⁄8 teaspoon salt
1⁄3 cup trans-fat-free 67% vegetable oil butter spread, softened
¼ cup packed Splenda® Brown Sugar Blend
2 egg whites
½ teaspoon vanilla extract
1 cup canned pumpkin
½ cup 1½% reduced-fat buttermilk
- Preheat oven to 350° F. Lightly coat 9 x 5 x 3-inch loaf pan with nonstick spray. Stir together flour, spice blend, baking powder, baking soda and salt in medium bowl.
- Beat butter spread and brown sugar blend in large bowl with electric mixer on medium speed until combined. Beat in egg whites, egg and vanilla until well combined, scraping side of bowl occasionally. Beat in pumpkin and buttermilk. Reduce speed to low; gradually beat in flour mixture just until combined.
- Spread batter evenly into prepared loaf pan. Bake for 40 to 50 minutes or until toothpick inserted near center comes out clean. Cool in loaf pan on wire rack for 10 minutes. Remove from loaf pan and cool completely on wire rack.
Per Serving (½-inch slice):
calories: 100; 30 calories from fat
total fat: 3 g; 1 g saturated fat, 0 g trans fat
cholesterol: 10 mg
sodium: 120 mg
total carbohydrates: 14 g
fiber: 1 g
sugars: 4 g
protein: 3 g
vitamins: vitamin A (40% DV), vitamin C (0% DV)
minerals: calcium (2% DV), iron (4% DV)
exchanges: 1 starch, 0.5 fat