Makeover Holiday Pumpkin Bread

Submitted by The Daycare Lady

"To reduce the fat and calories in this made over recipe, eliminate an egg, used half the amount of oil and just a third of the nuts called for in the original recipe. The sugar is also reduced by nearly 1 cup by using a combination of white and brown sugar to retain the sweetness of the original bread.—Taste of Home Test Kitchen, Greendale, Wisconsin From Light & Tasty 2004"

 

• Ready In: 1hr 5mins
• Ingredients: 17
• Yields: 2 loaves
• Serves: 24

ingredients

• 2 cups all-purpose flour
• 1 1⁄2 cups sugar
• 4 teaspoons sugar
• 1 cup whole wheat flour
• 1⁄2 cup brown sugar, packed
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground nutmeg
• 2 eggs
• 1 (15 ounce) can solid-pack pumpkin
• 1⁄2 cup canola oil
• 1⁄2 cup water
• 1 teaspoon vanilla extract
• 1⁄2 cup pecans, chopped

directions

1. In a bowl, combine the all-purpose flour, 1-1/2 cups sugar, whole wheat flour, brown sugar, baking powder, cinnamon, allspice, baking soda, salt and nutmeg. Combine the eggs, pumpkin, oil, water and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in pecans.
2. Spoon into two 8-in. x 4-in. loaf pans coated with cooking spray. Sprinkle with remaining sugar. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).