Pumpkin Bread, Healthy Style

We have a request for a healthier version of pumpkin bread from MM follower Lbbls. Pumpkin, as we talked about yesterday, is a very nutrient dense food, so it's wonderful to find ways to enjoy eating it.  Unfortunately, many of our pumpkin favorites are also loaded with fat and sugar. The average pumpkin bread recipe is no exception.

Here's my Pumpkin Bread, and I guarantee some yummy results!

Pumpkin Bread

In a large bowl, whisk together until well mixed:
     2 cups sugar
     2 cups all-purpose flour
     1 1/3 cup whole wheat flour
     2 tsp. baking soda
     2 tsp. baking powder
     1 tsp. salt
     1 tsp. cinnamon
     1 tsp. nutmeg
     1/2 tsp. allspice or 1/4 tsp. cloves

 In a separate bowl, blend together:
     3/4 cup low fat buttermilk*
     1/4 cup canola oil
     4 eggs
     1 -  15 oz. can pumpkin

Add liquids to dry ingredients, and mix with a whisk until just blended, being careful not to over stir (it will get tougher the more you mix it.)

Pour into 2 loaf pans (9" X 5") that have been coated with cooking spray.

Bake at 350 degrees for 55 minutes.  Test for doneness by inserting a dry spaghetti noodle into the middle of the loaf, making sure it comes out clean.

Let rest five minutes in the pan, then turn out to cool on a rack.

       1) Put 2 tsp. vinegar or lemon juice in a measuring cup, and add non-fat milk until it gets to the 3/4
       2) 3/4 cup non-fat plain yogurt