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50% less fat • 29% fewer calories • 50% more fiber than the original recipe. We’ve scooped out some of the fat from this popular bread and spooned in whole wheat flour.
Recipe by EatBetterAmerica
Prep Time
20min
Total Time
2hrs40min
Servings
2loaves (1slices each)
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Heat oven to 350°F. Spray bottoms only of two 9x5-inch loaf pans with cooking spray. In large bowl, mix flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves until well blended.
In medium bowl, mix pumpkin, milk, egg product and oil until well blended. Stir into flour mixture until well blended. Spoon batter evenly into pans.
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.
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Decrease baking soda to 1 1/2 teaspoons.
Eat Better America Test Kitchens replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
You can substitute 1/2 cup ground flaxseed for 1/2 cup of the whole wheat flour if desired.
Bread can be baked in three 8x4-inch loaf pans. Reduce baking time to 50 to 60 minutes or until toothpick inserted in center comes out clean.
*Percent Daily Values are based on a 2,000 calorie diet.
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