Fat-Free Pumpkin Bread - Made Fit TV - Ep. 67

Fall is the season that kicks off my favorite time of year.  I absolutely love Halloween, the leaves, the decorations, and… the FOOD!  And I’m not just talking about the candy (a little in moderation is alright).  I’m talking about the made-from-scratch, homemade baked goods that fill your home with delicious aromas.

As you already know, I always like to modify recipes to make them as healthy - yet still tasty - as possible.  To celebrate the season and it’s staple foods, I show you how to make Fat-Free Pumpkin Bread in this week’s Made Fit TV episode.

Pumpkin is definitely a superfood packed with fiber, B-vitamins, and a number of other important elements.  It’s also great for digestion - which makes me a huge fan!  Check out this week’s video and print out the recipe and nutrition facts below.  This pumpkin bread can be a simple treat to make for your upcoming holiday events.

Fat-Free Pumpkin Bread

Ingredients: 1 1/2 cups whole wheat flour, 1 1/4 tsp. baking soda, 1 tsp salt, 1 tsp cinnamon, 1 tbsp. pumpkin spice (nutmeg, cloves), 1 whole egg, 1/2 cup agave nectar, 1/2 cup low-fat milk, 1 cup canned pumpkin puree

Bake Time: approx. 60 minutes

Makes 12 servings

1. Pre-heat oven to 350 degrees
2. Combine and mix dry ingredients in a separate bowl
3. In another bowl, blend wet ingredients with a mixer
4. Slowly combine the dry and wet ingredients together; alternate mixing and scraping the sides of the bowl so the mixture is blended - Don’t over mix
5. Spray a loaf pan with non-stick spray
6. Pour mixture into pan
7. Place into oven and set time for 50-55 minutes
8. Check with toothpick; if still soft in the center, allow to bake for 5-10 more minutes, for a total bake time of an hour
9. When done, allow loaf to cool for 10 minutes before placing on a plate; wait 20 minutes before slicing

Nutrition Facts:

120 calories, .5g fat, 23g carbohydrates, 13g sugar, 3g fiber, 3g protein