Pumpkin Bread

This is from the healthy makeover section of the magazine. It still tastes just as good as the original! I made 3 loaves in November because it was so good.

Good Housekeeping, November 2009
Active Time: 20 minutes
Total Time: 1 hour 10 minutes plus cooling
Makes 1 loaf (16 servings)

1 c. packed light brown sugar
2 large eggs whites
1 c. pure pumpkin (not pumpkin pie mix)
1/4 c. canola oil
1/3 c. low-fat plain yogurt
1 tsp. vanilla extract
1 c. all purpose flour
3/4 c. 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

Preheat oven to 350. Spray 8 1/2 by 4 1/2 inch metal loaf pan with nonstick cooking spray with flour.
In large bowl, with wire whisk, combine brown sugar and eggs whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.
In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture stir until just combined. Do not over mix.
Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.