Pumpkin Bread

Pumpkin bread is a great treat when cool weather arrives. Here is a healthier version of an old favorite.

Ingredients:

• 3 tablespoons unsweetened apple sauce
• 3 tablespoons lowfat buttermilk
• ¼ cup granulated sugar
• ½ cup brown sugar, packed
• ¾ cup + 2 tablespoons pumpkin puree
• 1 large egg, omega-3 if available
• 1 large egg white
• ¾ cup whole-wheat flour
• ½ cup unbleached white flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• ½ teaspoon salt

Directions:

1. Preheat oven to 375 º F. Lightly oil a loaf pan (8 1/2" x 4 1/2") with canola cooking spray or light margarine and dust lightly with some white flour; set aside.
2. In large mixing bowl on low speed, combine applesauce, buttermilk, sugars, pumpkin, egg and egg white and beat until completely blended, scraping bowl after about 20 seconds.
3. In medium bowl, whisk together flours, baking powder, ginger and salt. Add flour mixture to pumpkin mixture, beating on low speed only until just combined.
4. Spoon batter into the prepared pan and bake until a toothpick inserted in the center comes out clean (about 50 minutes). Let bread cool for 10 minutes then invert pan and transfer the pumpkin bread to a wire rack to cool completely, if desired. Serve warm or cold.