Super Moist Pumpkin Bread

Thanks so much to Ellen for sending me this recipe! If anyone else would like to e-mail recipes, I'll be so glad to post them, as well. I can't wait to try this one!

1/2 stick unsalted butter
1/2 cup sugar
1 large egg
1/2 cup canned pumpkin
1/4 cup nonfat, plain yogurt
1/4 cup honey
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice

1. Preheat oven to 350°F. Spray a bread pan with nonstick cooking spray.
2. In the bowl of an electric mixer, beat together the butter and sugar on high speed until smooth. With the mixer on low speed, add the egg and combine. Add the pumpkin, yogurt, honey and vanilla and combine until smooth.
3. In a separate bowl, combine the flour, baking powder, cinnamon, salt, ginger and allspice. Fold this mixture into the pumpkin mixture and combine until smooth.
4. Pour into the prepared pan and place in the center of the oven. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
Serving Size: 1 slice of bread

Number of Servings: 8
Per Serving
Calories 170 Carbohydrate 33 g
Fat 4 g Fiber 1 g
Protein 3 g Saturated Fat 2 g
Sodium 77 mg