Pumpkin Bread
Source of Recipe
from Saving Dinner by Leanne Ely-Ballantine
1/2 cup honey
1 cup canned pumpkin puree (aka 100% pumpkin; NOT pumpkin pie filling)
1/4 cup safflower oil
1 teaspoon vanilla
2 eggs
1 1/2 cups whole wheat pastry flour
1/2 cup coarsely chopped pecans
2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Heat oven to 350 degrees. Lightly grease an 8" or 9" loaf pan. In a large
bowl, blend honey, pumpkin, oil, vanilla and eggs. Stir in remaining
ingredients. Pour into prepared loaf pan. Bake 50 to 60 minutes or until
toothpick inserted in center comes out clean. Cool 10 minutes. Loosen
sides of loaf from pan; remove from pan. Cool completely on wire rack
before slicing.
Makes one 12-slice loaf. Per slice serving: 116 calories, 5g fat, 2g
protein, 16g carbohydrate, 4g fiber, 16mg cholesterol, and 69mg sodium.
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