Wednesday, October 5, 2011

Pumpkin Nut Bread

Pumpkin Nut Bread

Prep:  20 minutes
Bake:  60 minutes
Yield:  2 loaves

1  15-oz. can  Pumpkin
1 1/2   Cups  Sugar
1/2  Cup  Milk
4  Egg Whites
1/3  Cup  Canola Oil
1/3  Cup  Unsweetened Applesauce
3 1/3  Cups  Whole Wheat Flour
2  teaspoons  Baking Soda
2  teaspoons  Cinnamon
1  teaspoon  Baking Powder
3/4  teaspoon  Allspice
1/2  teaspoon  Salt
1  Cup  Chopped Pecans

In a large bowl, beat the Pumpkin, Sugar, Milk, Egg Whites, Oil and Applesauce until well blended.  In a small bowl, combine the Whole Wheat Flour, Baking Soda, Cinnamon, Baking Powder, Allspice and Salt; gradually beat into Pumpkin mixture until blended.  Stir in Pecans.

Transfer batter to two greased 9 x 5 loaf pans.  Bake at 350* for 60 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

Makes 2 loaves, 16 slices each.  Perfect for sharing!

Nutrition Facts: 1 slice equals 135 calories, 5 g fat (trace saturated fat), trace cholesterol, 138 mg sodium, 21 g carbohydrate, 3 g fiber, 3 g protein.  Diabetic Exchange:  1 1/2 starch, 1 fat.
From Healthy Cooking, Oct/Nov 2009

1 comment:

deborah said...

Yummy! I love pumpkin bread!