Encino nutritionDelicious Pumpkin Bread!

Yields: 1 Loaf

1 of 16 slices = 2 units carbs/fat

1 of 15 slices = 3 units carbs/fat

1 of 14 slices = 4 units carbs/fat

1 of 12 slices = 5 units carbs/fat

RELATED: Check out this amazing Stuffed Peppers recipe, too!


1/2 cup Splenda Brown Sugar Blend or 1 cup Brown Sugar

1/4 cup Egg Beaters or 2 Egg Whites

1 cup Pure Pumpkin (not Pumpkin Pie Mix)

1/4 cup Canola Oil

1/3 cup Low-Fat Plain Yogurt

1 tsp. Vanilla Extract

1 3/4 cup White Whole Wheat Flour

1 1/2 tsp. Baking Powder

1 tsp. Ground Cinnamon

1/2 tsp. Ground Nutmeg

1/2 tsp. Baking Soda

1/2 tsp. Salt

1/3 cup Toasted Walnut pieces

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Pre heat oven to 350 degrees F.

Spray an 8 1/2” x 4 1/2” loaf pan with canola oil; set aside.

Step 1:

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

Step 2:

In a medium bowl, combine flour, and remaining 6 ingredients, (thru the nuts). When combined, add dry mixture to wet mixture in the large bowl. Stir until just moistened. Do not over-mix.

Step 3:

Pour batter into prepared loaf pan. Place loaf pan onto a baking sheet and place in the center of the pre heated oven for 45 – 50 minutes, or until toothpick inserted into the center comes out clean. Cool in pan on a wire rack 10 minutes. Invert onto the same wire rack and cool completely before attempting to slice.

Notes Tip:

To make portioning out this bread very simple; after it has totally cooled down to room temperature, gently wrap the whole loaf in a cloth and then place it into a zip-lock bag.

Refrigerate for at least 4 hours before slicing. Can be frozen!


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Jonathan Aluzas is the Membership Director for Arena Fitness, a fitness center that offers group training in Northridge as well as personal training in Encino.