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GOLDEN PUMPKIN BREAD

Source of Recipe

Unkown


Recipe Introduction

Plan ahead...needs to refrigerate for at least 8 hours or overnight to develop flavors.

List of Ingredients

2 cups whole wheat pastry flour
2 tsp. baking powder
3/4 tsp. baking soda
2 tsp. pumpkin pie spice
1 1/4 cups mashed cooked pumpkin or canned pumpkin
3/4 cup orange juice
1/2 cup plus 2 tbsp. light brown sugar
1 1/2 tsp. vanilla extract
1/3 cup honey crunch wheat germ or chopped toasted* pecans



Recipe

Yield: 16 slices

Place the flour, baking powder, baking soda, and pumpkin pie spice in a large bowl, and stir to mix well. Set aside. Place the pumpkin, orange juice, brown sugar, and vanilla extract in a medium-sized bowl, and stir to mix well and to dissolve the brown sugar. Add the pumpkin mixture to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the wheat germ or pecans.

Coat an 8 x 4-inch loaf pan with nonstick cooking spray, and spread the mixture evenly in the pan. Bake at 325 F. for about 55 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean. Remove the loaf from the oven, and let sit for 15 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature.

Wrap the loaf in plastic wrap or aluminum foil, and store for 8 hours or overnight before slicing and serving. (Overnight storage will develop the flavors and give the loaf a softer, moister crust.) Refrigerate any leftovers not eaten within 24 hours.

NUTRITIONAL FACTS (PER SLICE) Calories: 93, Carbohydrates: 20.7 g, Cholesterol: 0 mg, Fat: 0.5 g,
Fiber: 2.5 g, Protein: 2.9 g, Sodium: 124 mg

Note: *Toasting nuts before adding them to your recipes, intensifies the flavors of the nuts, thus allowing you to use half the nuts per recipe. That greatly cuts down on the fat in the recipe.