Friday, December 3, 2010

Light Pumpkin Bread

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Good Friday morning! Are you tired of pumpkins yet? I'm not!
I've got another 15 oz. can just waiting to be used.... I never used to like pumpkins but I've found a lot of recipes that I've grown to *lurve* that pumpkin'y taste of the season....

  • 3 1/3 cups AP flour
  • 1 Tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground allspice
  • 2 cups organic sugar
  • 2 egg whites
  • 1/2 cup canola oil
  • 1/2 cup low fat buttermilk
  • 2 large eggs
  • 2/3 cup water
  • 1 can (15 oz.) pumpkin puree
Preheat oven to 350F. Combine first 7 ingredients in a bowl. Set aside.
Place sugar, egg whites, oil, buttermilk, and eggs in a large bowl; beta on high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture, beating at low speed just until combined. Pour mixture evenly into 2 (9x5 in) loaf pans coated with cooking spray. Bake for 1 hour or until wooden pick test comes out clean. Cool. 10 minutes in pans on a wire rack; then remove from pans. Cool completely.


I managed to run 3 miles on the treadmill yesterday and then 1 hour of Zumba. The instructor was crazy good! ---- and she was Filipino---- holler!!!
Today was RPM day and it kicked my booty!

What are your plans for the weekend?

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