Healthy Wheat Pumpkin Bread With Blueberries & Whit

Name: Healthy Wheat Pumpkin Bread With Blueberries & White Chocolate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
1. Preheat oven to 350u00b0F. Spray a loaf pan (see note) with cooking spray and set aside.
2
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
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
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.
5
Note: I made mine into mini loaves and baked for 33 minutes.
6
(Recipe adapted from November 2009 Good Housekeeping Magazine.)

819

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Healthy Wheat Pumpkin Bread With Blueberries & White Chocolate falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Healthy Wheat Pumpkin Bread With Blueberries & White Chocolate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions