Low Fat Pumpkin Bread

As sure as leaves fall on the ground during the fall season in Minnesota, the food blogs are full of recipes using pumpkin.  And who can blame them?  I mean - there's something about the warm scents of cinnamon and nutmeg that scream it's time to break out the jeans and sweaters.  And to enjoy the 50 and 60 degree temperatures, because you can pack up all of your shorts and poof!  Eighty degree weather will return for a week in the region.  That, and experience cautions me that we could very well see snow by Halloween.  Because that's Minnesota.

So to celebrate the season, I made this bread from Gina at Skinnytaste, but because I'm contrary and because I keep f-ing up bread recipes, I decided to put it in a Bundt cake pan.  And it is gooood .... it's not *as* good as some of your more traditional pumpkin breads that get some incredible moisture from an asston of vegetable oil, but the pumpkin puree does the trick.

Here are the changes I made:  Bundt pan instead of bread pan; omitted the pepitas, used Penzey's Baking Spice instead of pumpkin pie spice and sprinkled with some powdered sugar for the final product. 

If you decide to bake in a Bundt pan, cut the cooking time down to about 40-45 minutes.

This is actually the second pumpkin bread that I made this season ... the earlier one was from Rebecca at Ezra Pound Cake.  And while this one was good, the streusel decided to go rogue and dropped through the bottom of the bread.  I have no clue what I did.  But my neighbor Bonnie and my husband Ryan (and his D&D friends) did not really seem to care, so this was still a winner.