Sweet: 3 pt. Spicy Pumpkin Bread
Source of Recipe
Cooking Light Mag. Nov/98
Recipe Introduction
Notes: From the magazine: If you're tempted to fiddle with the spices(maybe substitute pumpkin-pie spice for the allspice, cinnamon, nutmeg, and cloves), think again. We tried it that way in our Test Kitchen, but it wasn't as good. There's just something special about this four-spice combination.
List of Ingredients
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1 1/3 cups packed brown sugar
3/4 cup skim milk
1/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 15 oz can pumpkin
cooking spray
1/3 cup chopped walnuts Recipe
1. Preheat oven to 350 degrees. 2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients(flour through cloves) in a large bowl; make a well in center of mixture. Combine sugar and the next 5 ingredients (sugar through pumpkin)in a bowl, and stir well with a whisk until smooth. Add to flour mixture, stirring just until moist. 3. Spoon batter into 2 (8x4-inch)loaf pans coated with cooking spray, and sprinkle with walnuts. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely; cut each loaf into 12 slices.
Yield: 24 slices(serving size: 1 slice).
Calories 161(26% from fat); Fat 4.7g(sat 0.8g, mono 1.3g, poly 2.3g); Pro 3.1g; Carb 26.9g; Fiber 1.3g; Chol 18mg; Iron 1.4mg; Sod 138mg; Calc 46mg. POINTS: 3.
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