Pumpkin Bread

Recipe from

Nutritional Information

Calories 168
Caloriesfromfat 0.0 %
Fat 7.2 g
Satfat 0.7 g
Monofat 4.2 g
Polyfat 1.9 g
Protein 2.8 g
Carbohydrate 24.4 g
Fiber 2 g
Cholesterol 26 mg
Iron 1 mg
Sodium 189 mg
Calcium 12 mg

Ingredients

7.1 ounces whole-wheat flour (about 1 1/2 cups)
4.5 ounces all-purpose flour (about 1 cup)
1 1/4 teaspoons ground cinnamon
1 1/8 teaspoons ground nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 teaspoons baking soda
1 1/4 teaspoons kosher salt
1 1/2 cups sugar
2/3 cup canola oil
1/2 cup water
3 large eggs
1 (15-ounce) can pumpkin

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cinnamon, and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine sugar and next 3 ingredients (through eggs), stirring with a whisk. Stir in canned pumpkin; add to flour mixture, stirring just until moist. Spoon batter into 2 (9 x 5–inch) or 4 (5 x 3–inch) loaf pans coated with cooking spray.

3. Bake large loaves at 350° for 1 hour; bake small loaves at 350° for 25 minutes. Loaves are done when a wooden pick inserted in center comes out clean. Cut each large loaf into 12 slices; each small loaf into 6 slices.

Note:

Amanda Haas,

Cooking Light Real Family Food

September 2012