Pumpkin Bread with Zero Saturated Fat and Cholesterol!

Healthy Makeover: Pumpkin BreadHealthy Makeover: Pumpkin BreadTreat family and friends to our slimmed-down quick bread. Gone are the traditional version's 3 grams of saturated fat and all the cholesterol (thanks to egg whites and a blend of low-fat yogurt and canola oil). No one will suspect you've tinkered -- a slice is that good!

Related: Get Your Pumpkin Fix! 23 Delectable Pumpkin Desserts

Serves: 16
Yields: 1 loaf
Total Time: 1 hr 10 min
Prep Time: 20 min
Oven Temp: 350

Related: Lighter Versions of Your Favorite Fatty Fall Foods

Ingredients:
- 1 cup(s) (packed) light brown sugar
- 2 large egg whites
- 1 cup(s) pure pumpkin (not pumpkin pie mix)
- 1/4 cup(s) canola oil
- 1/3 cup(s) low-fat plain yogurt
- 1 teaspoon(s) vanilla extract
- 1 cup(s) all-purpose flour
- 3/4 cup(s) whole wheat flour
- 1 1/2 teaspoon(s) baking powder
- 1 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) ground nutmeg
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt

Related: Cozy Minus the Calories! Slimmed-Down Comfort Food

Directions:
1. Preheat oven to 350 degrees F. Spray 8 1/2" by 4 1/2" metal loaf pan with nonstick cooking spray with flour.

2. In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.

3. In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.

4. Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.

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