Pumpkin-Spice Bread
Use canned pumpkin, not pumpkin pie
Nutrition Score per serving
(one slice): 283 calories
9 g fat (30% of calories)
1 g saturated fat
44 g carbs
6 g protein
3 g fiber
93 mg calcium
3 mg iron
176 mg sodium
Serves: 8
Prep Time: 5 minutes
Cook Time: 55 minutes
Ingredients
| 1 | c | whole-wheat pastry flour |
| 1 | c | all-purpose flour |
| 1 | t | baking powder |
| 1⁄2 | t | baking soda |
| 1 | t | ground cinnamon |
| 1 | t | ground ginger |
| 1⁄4 | t | ground nutmeg |
| 1 | pn | salt |
| 1⁄4 | c | molasses |
| 1⁄2 | c | light brown sugar |
| 1 | c | canned pumpkin |
| 1 | egg | |
| 1⁄2 | c | nonfat yogurt |
| 1⁄4 | c | canola oil |
| 2 | T | shelled pumpkin seeds |
Instructions
- Preheat oven to 350°F. Lightly spritz a 9" x 5" loaf pan with vegetable-oil spray and set aside.
- In a large mixing bowl, combine both flours, baking powder, baking soda, spices, and salt. In another mixing bowl, whisk together the molasses, brown sugar, pumpkin, egg, yogurt, and oil.
- Add the wet ingredients to the dry and stir with a wooden spoon just to combine. Pour the batter into the prepared pan. Sprinkle the pumpkin seeds on top.
- Bake for 50 to 55 minutes, until a toothpick inserted into the center of the bread comes out clean. Place pan on a wire rack to cool for 15 minutes before turning bread out of pan onto a rack to cool completely.
