Pumpkin Bread
Dry ingredients:
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
Pumpkin Bread
Karla Heintz
Karla Heintz, BScNutr, is a health TV personality, speaker, and consultant located in Calgary, Alberta. She is the author of Picky? Not Me Mom!.
