Pumpkin Bread

Photo credit: Eating Well

Photo credit: Eating Well

This recipe comes from Eating Well.  It makes two loaves so you can freeze one for later of give it away as a gift.

Adding whole wheat pastry flour creates a tender crumb, as well as providing more nutritional benefits.

Makes 2 Loaves, 12 slices each

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 cups whole-wheat flour, preferably white whole-wheat pastry flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 large eggs
  • 2 large egg whites
  • 2 cups packed light brown sugar
  • 3 cups canned unseasoned pumpkin puree
  • 1/2 cup canola oil

Baking Instructions:

  1. Preheat oven to 350°F. Coat two 9-by-5-inch loaf pans with cooking spray.
  2. Stir all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Whisk eggs, egg whites, brown sugar, pumpkin and oil in another large bowl. Add the pumpkin mixture to the dry ingredients and mix until just combined. Scrape the batter into the prepared pans and smooth the tops.
  3. Bake the loaves until the tops are golden brown and a cake tester inserted in the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes. Turn the loaves out onto a wire rack to cool completely.

Nutritional Analysis, per slice:

  • 210 calories
  • 5 g fat ( 1 g sat , 3 g mono )
  • 16 mg cholesterol
  • 38 g carbohydrates
  • 18 g added sugars
  • 4 g protein
  • 2 g fiber
  • 377 mg sodium
  • 125 mg potassium

Nutrition Bonus: Vitamin A (96% daily value), Iron (15% dv)

Carbohydrate Servings: 2 1/2

Exchanges: 1 starch, 1 other carbohydrate, 1/2 vegetable, 1 fat

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