Pumpkin bread
I really, really like Cooking Light. I like to eat healthy, and they strike a great balance between flavor and calories. I pretty much only look for new recipes on MyRecipes.com because they have ones from Cooking Light (and also Southern Living).
For work, I really wanted to make some pumpkin bread to bring in, because it’s seasonal and so good for breakfast with a cup of coffee. I made this Cooking Light pumpkin bread, which had great reviews. The only changes I made were to use real eggs instead of egg substitute (I don’t believe in the latter) and to skip the pecans, because nuts are iffy when you are baking for a group (personal taste, allergies). I loved this bread, and I don’t think anyone would guess it is a “light” recipe.
I didn’t take a good picture of this, and it was gone in a flash at the office (thanks, coworkers!).
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