Pumpkin-Spice Bread
Serves: 8 to 10
Prep Time: 15 minutes
Cook Time: 55 minutes
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
Prep Time: 15 minutes
Cook Time: 55 minutes
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
Use canned pumpkin, not pumpkinpie
mix in this recipe; the latter
contains added sugar and more than
twice the calories.
Ingredients
1 cup whole-wheat pastry flour1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
1 pinch salt
¼ cup molasses
½ cup light brown sugar
1 cup canned pumpkin
1 egg
½ cup nonfat yogurt
¼ cup canola oil
2 tablespoons shelled pumpkin seeds
Directions
- 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.
