Low Fat Pumpkin Bread With Pepitas

Low Fat Pumpkin Bread With Pepitas

The day was cool and crisp, perfect for baking pumpkin bread and the sweet scent of pumpkin spices that warmed my kitchen made me realize just how much I love October.

Low Fat Pumpkin Bread With Pepitas

Servings: 16 slices • Serving Size: 1/2 inch thick slice • Points +: 3 pts • Smart Points: 4

Calories: 103 • Fat: 2.2 g • Protein: 2.1 g • Carb: 18.7 g • Fiber: 0.7 g • Sugar: 10.2 g

Sodium: 280.5

1 1/4 cups unbleached all purpose flour

3/4 cup sugar

1 tsp baking soda

2 tsp pumpkin pie spice

1/2 tsp nutmeg

1/4 tsp cinnamon

1/4 tsp salt

2 tbsp vegetable oil

2 large egg whites

1 1/2  tsp vanilla extract

baking spray

2 tbsp pepitas

Directions:

Preheat oven to 350°. Spray a 9 x 5 inch loaf pan with baking spray.

Original pictures take c1.staticflickr.com site

In a medium bowl, combine flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix oil, egg whites, pumpkin puree and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture, then blend at low speed until combined. Do not over mix.

Pour batter into loaf pan, top with pepitas and bake on the center rack for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes, bread should be room temperature before slicing.