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Pumpkin Bread

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    Pumpkin Bread

    Dry ingredients:

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    1 1/3 cups (330 mL) whole wheat flour
    1/3 cup (80 mL) oat bran
    3/4 cup (180 mL) sugar
    1/2 tsp (2 mL) baking soda
    1 tsp (5 mL) cinnamon
    1/2 tsp (2 mL) nutmeg
    1/2 tsp (2 mL) baking powder

    Wet Ingredients:

    1 cup (250 mL) pumpkin, canned
    1/2 cup (125 mL) egg whites
    1/3 cup (80 mL) water
    2 3/4 Tbsp (40 mL) olive oil
    1 cup (125 mL) applesauce, unsweetened
    1/2 cup (125 mL) walnuts, chopped

    Preheat oven to 350 F (180 C).

    Combine dry ingredients in a bowl and mix well. In a separate bowl, combine all wet ingredients, except walnuts, and mix well. Add wet mixture to dry mixture and stir until moistened. Fold in walnuts.

    Pour into greased 9 x 5 x 3 in (2 L) loaf pan. Bake for 50 to 55 minutes, or until toothpick comes out clean. Cool 15 minutes before removing from pan. Cut into 10 slices.

    Source: "School Lunch Solution", alive #311, September 2008

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    Pumpkin Bread

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