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Healthy Recipes

  • Super Moist Pumpkin Bread

Super Moist Pumpkin Bread


  • 1/4 cup canola oil
  • 1/4 cup Splenda Blend for Baking
  • 2 egg whites
  • 1/2 cup canned pumpkin
  • 1/4 cup nonfat, plain yogurt
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice


Preheat oven to 350 degrees. Spray a bread pan with nonstick cooking spray.

In a bowl of an electric mixer, beat together the oil and sugar blend on high speed until smooth. With the mixer on low speed, add the egg whites and combine. Add the pumpkin, yogurt, honey and vanilla and combine until smooth.

In a separate bowl, combine the flour, baking powder, cinnamon, ginger and allspice. Fold this mixture into the pumpkin mixture and combine until smooth.

Pour into the prepared pan and place in the center of the oven. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.

Yield: 10 servings (1 serving = 1 slice)

Nutrition Information Per Serving
CaloriesFatSat. FatTrans FatSodiumCarb.FiberProtein
Super Moist Pumpkin Bread 135 3 g. 1 g. 0 g. 57 mg. 19 g. 1 g. 2.3 g.