Lite Pumpkin Bread Food

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

LIGHT PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• In medium bowl, stir flour, cinnamon, salt, and baking soda to combine.
• In large bowl, combine sugar, pumpkin, canola oil, yogurt, and egg whites. Stir to mix well.
• Slowly add dry ingredients to wet ingredients stirring until just moist after each addition.
• Add mini chocolate chips and stir to integrate.
• Spray two loaf pans (4 x 8 inch) with cooking spray. Pour half of batter into one pan and the rest into the other.
• Bake at 350 degrees for 1 hour. Check center with a toothpick for done-ness. Loaves may need another 10-15 minutes.
• Cool loaf pans on wire rack for 10 minutes and then remove loaves from pans to cool completely.
• This bread freezes very well which is good otherwise I would eat both loaves by myself.

PUMPKIN BREAD

Steps:

• Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.

LIGHTER PUMPKIN BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, combine the eggs, oil, pumpkin, honey, and water, and whisk until thoroughly combined.
• Sprinkle the whole wheat flour, cinnamon, nutmeg, ginger, baking soda, and salt over the wet ingredients and fold until the batter is well combined.
• Pour the batter into a greased loaf pan and smooth the top into an even layer.
• Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
• Let the loaf cool in the pan for 10 minutes before carefully unmolding.
• Let the loaf sit at room temperature for at least 1 hour before slicing.
• Enjoy!

LOW CALORIE PUMPKIN BREAD!

Steps:

• over 350.
• make sure you grease the pans (2 because this makes 2 loaves
• mix all dry ingredients, set aside.
• next mix the pumpkin, eggs, applesauce together (also if you're adding nuts do so with these ingredients).
• combine all ingredients.
• pour mixture into two pans.
• bake 45 minutes to an hour.
• let cool.
• eat : ).

LITE PUMPKIN BREAD

Steps:

• Sift dry ingredients together and set aside.
• Mix pumpkin, oil, honey, eggs, and splenda in separate bowl.
• Add sifted ingredients to pumpkin mixture.
• Add up to 1/3 cup water if necessary to make batter.
• Grease 9x5x3 inch loaf pan.
• Bake at 350 degrees for 1 hour until toothpick comes out clean.