Sunday, April 10, 2011

Follower Sunday: “Thank You Readership!” Guest-Chef Jill Weisenberger Puts the Delicious in Nutritious

By Anthony Sepe

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce to you this week, my colleague, Jill Weisenberger, M.S., RD, CDE,  and her recipe:  Jill’s Delicious & Nutritious, Reduced-Fat Pumpkin Bread.”

About Jill Weisenberger, M.S., RD, CDE


Jill Weisenberger, M.S., RD,CDE

Jill Weisenberger, M.S., RD, CDE speaks, writes and cooks up all things nutrition and diabetes. Her work has appeared in Diabetic Living, Diabetic Cooking, Environmental Nutrition, Lifescript, newsletters for the American Institute for Cancer Research and other national publications. When she’s not writing health articles, creating something in the kitchen, consulting to businesses or counseling patients to improve their diets and lifestyles, she’s out enjoying mountain biking with her family or somewhere relaxing with a teeny tiny bite of chocolate (or two). Find her at


Jill’s Delicious & Nutritious, Reduced-Fat Pumpkin Bread

Tip:  The Greek yogurt makes this so moist that no will know it’s reduced-fat.


  1. ¾ cup canned pumpkin
  2. 1 egg or 2 egg whites
  3. ¼ cup canola oil
  4. ½ cup light brown sugar, packed
  5. 1 teaspoon vanilla extract
  6. 2/3 cup all-purpose flour
  7. 1/3 cup whole-wheat flour
  8. 1 teaspoon baking soda
  9. 1 teaspoon baking powder
  10. ¼ cup fat-free Greek yogurt, plain
  11. ½ teaspoon cinnamon
  12. ¼ teaspoon allspice
  13. 1/8 teaspoon clove


1. Preheat oven to 375F. Spray a 9 x 5-inch pan with nonstick cooking spray.

2. In a large bowl, mix together the pumpkin, egg, oil, brown sugar and vanilla.

3. In a small bowl, mix the all-purpose flour, whole-wheat flour, baking soda, baking powder and spices. Mix the dry ingredients into the wet ingredients.

4. Gently fold in the Greek yogurt. Pour into the prepared pan. Bake for 30 – 40 minutes or until a knife inserted into the middle comes out clean.

Yield: 14 slices


Remember to contact Jill at the following link:

Thank you for reading,



  1. This was delish!

  2. Thanks for stopping by and letting Jill and me know that the "Reduced-Fat Pumpkin Bread" was 'delicious' and met your expectations. We appreciated hearing from you.

    - Anthony and Jill