Pumpkin bread, it's that time of year

This is on my to-do list today, a recipe from eat better America,
I have made this before it is delicious, and a great treat for those of use that are watching those calories. It freezes well too.
Pumpkin Bread
50% less fat • 29% fewer calories • 50% more fiber
Prep Time:20 min
Start to Finish:2 hr 40 min
makes:2 loaves (12 slices each)

2 cups all-purpose flour
1 1/2 cups Gold Medal® whole wheat flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup fat-free (skim) milk
3/4 cup fat-free egg product
1/2 cup canola oil

1. Heat oven to 350°F. Spray bottoms only of two 9x5-inch loaf pans with cooking spray. In large bowl, mix flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves until well blended.
2. In medium bowl, mix pumpkin, milk, egg product and oil until well blended. Stir into flour mixture until well blended. Spoon batter evenly into pans.
3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.
High Altitude (3500-6500 ft): Decrease baking soda to 1 1/2 teaspoons.



Nutritional Information

1 Serving: Calories 190 (Calories from Fat 45); Total Fat 5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 18g); Protein 3g Percent Daily Value*: Vitamin A 60%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 1 oz-equivalents Grains, 1 tsp Fats & Oils

Happy Quilting!