"Healthy" Pumpkin Bread

This is a slimmed-down version of the original. Gone are the saturated fat and cholesterol. No one will suspect you've tinkered-a slice is that good!

1 cup packed light brown sugar
2 large egg whites
1 cup pure pumpkin
1/4 cup canola oil
1/3 cup low-fat plain yogurt
1 tsp. vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350. Spray loaf pan with nonstick cooking spray.
In large bowl, with wire whisk, combine brown sugar & egg whites. Add pumpkin, oil, yogurt & vanilla. Stir to combine.
In medium bowl, combine all-purpose flour, whole-wheat flour, baking powder, cinnamon, nutmeg, baking soda, & salt. Add flour mixture to pumpkin mixture. Stir until just combined. Do not overmix.
Pour batter into prepared pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack. Cool completely.