When the leaves start to change color and I begin to need a jacket, it is a tradition of mine to smell up my house with the Autumnal scent of baked pumpkin bread. I have been making it for years, after discovering it one day on allrecipes.com. It is already pretty healthy and low in fat, but I subsitute whole wheat flour for the refined all-purpose flour and raw sugar for the refined brown sugar. I also use canola oil instead of butter.
Probably not great for caloric restriction, but a healthy and delicious Fall snack for everyone else.
Click here for the recipe.