Super Moist Pumpkin Bread
1/2 stick unsalted butter1/2 cup sugar
1 large egg
1/2 cup canned pumpkin
1/4 cup nonfat, plain yogurt
1/4 cup honey
1 tsp vanilla extract
1 cup flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/4 tsp ground ginger
1/4 tsp ground allspice

Preheat oven to 350°F. Spray a bread pan with nonstick cooking spray. 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. 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. 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.

Apple and Blueberry Crumb Bake
1 cup apples, peeled & sliced
1/4 cup fresh blueberries
3 T. lowfat graham crackers crumbled
1/4 tsp. cinnamon
Dash nutmeg
1 tsp. reduced-calorie margarine, melted

Preheat oven to 350 degrees. Layer apples in a small baking dish. Sprinkle with blueberries. In a bowl, combine graham cracker crumbs, cinnamon & nutmeg; mix well. Stir in margarine. Sprinkle graham cracker mixture over fruit. Bake for 30 minutes. Serves 2.

To vary this recipe, you can substitute fresh or canned peaches for the apples, and fresh or frozen raspberries or strawberries for the blueberries.

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