Recipe Name Lighten Pumpkin Bread Submitted by ScubaMVT Recipe Description Lightened version of a fall favorite Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 50 Ready In (minutes) 70

Ingredients Amount Measure Ingredient 1 cup, packed brown sugar, light 2 large eggs, white only 1 cup Libby's Canned Pumpkin, 1-15 ounce can 1/4 cup canola oil 1/2 cup (8 fl oz) Fat Free Greek Yogurt, plain 1 teaspoon vanilla extract 1 cup all- purpose 3/4 cup 100% Whole Wheat Flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon, ground 1/2 teaspoon nutmeg 1/2 teaspoon salt Steps Sequence Step 1 1. Preheat oven to 350 degrees F. Spray 8 1/2" by 4 1/2" metal loaf pan with nonstick cooking spray with flour. 2. In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine. 3. In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix. 4. Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely. 1 1. Preheat oven to 350 degrees F. Spray 8 1/2" by 4 1/2" metal loaf pan with nonstick cooking spray with flour. 2. In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine. 3. In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not over mix. 4. Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.