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light brown sugar sugar Egg Beaters yogurt canola oil vanilla ground flax white wheat flour all-purpose baking powder ground cinnamon freshly ground nutmeg baking soda salt fresh blueberries white chocolate chips
Viewed: 28 - Published at: 2 years agoIngredients
- 1/2 cups Light Brown Sugar, Unpacked
- 1/2 cups Date Sugar Or More Brown Sugar
- 1/2 cups Egg Beaters Or Two Egg Whites
- 1 cup Canned Pumpkin Puree
- 1/4 cups Unsweetened Applesauce
- 1/3 cups Low-fat Or Nonfat Plain Yogurt
- 1 Tablespoon Canola Oil
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Ground Flax, Optional
- 1 cup Soft White Wheat Flour (or Regular Wheat Flour)
- 3/4 cups All-purpose Flour
- 1-1/2 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoons Freshly Ground Nutmeg (pre-ground Is Fine, But Fresh Is Better)
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Salt
- 1 cup Fresh Blueberries
- 1 cup White Chocolate Chips
Method
- 1. Preheat oven to 350°F. Spray a loaf pan (see note) with cooking spray and set aside.
- 2. In a large bowl with a wire whisk, combine sugars and egg substitute. Add pumpkin, applesauce, yogurt, oil, and vanilla; stir to combine.
- 3. In a medium bowl, combine remaining ingredients except blueberries and white chocolate chips. Add flour mixture to pumpkin mixture and stir until just combined. Fold in blueberries and white chocolate chips. Do not overmix.
- 4. Pour batter into prepared pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool in the pan 10 minutes. Invert bread onto a wire rack to cool completely.
- Note: I made mine into mini loaves and baked for 33 minutes.
- (Recipe adapted from November 2009 Good Housekeeping Magazine.)
