Home Bread-Bakers v123.n009.7

Healthy Pumpkin Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 22 Apr 2023 19:18:00 -0700
* Exported from MasterCook *

                           Bread, Healthy Pumpkin

Recipe By     :Rachel Gurk
Serving Size  : 20    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Posted
                 Quick Bread

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   15                oz  pumpkin puree
   3              large  eggs -- lightly beaten
   1                cup  sugar
      3/4           cup  plain Greek yogurt -- nonfat
      3/4           cup  2% milk
   2          teaspoons  vanilla extract
   2               cups  whole wheat flour
   1 1/2           cups  all-purpose flour
   2          teaspoons  baking soda
   1           teaspoon  baking powder
   1           teaspoon  salt
   2          teaspoons  pumpkin pie spice

Preheat oven to 350F. Spray two large loaf pans with nonstick baking spray.

In a large bowl, combine pumpkin, beaten eggs, sugar, yogurt, milk 
and vanilla. Whisk until combined.

Add whole wheat flour, all-purpose flour, baking soda, baking powder, 
salt, and pumpkin pie spice to top of wet ingredients. Lightly sift 
dry ingredients with spoon or fingertips until combined, then fold 
dry ingredients into pumpkin mixture. Stir until combined but do not overmix.

Divide the batter evenly between the two loaf pans and smooth tops 
(see note). Bake for 50 minutes or until bread tests done (a 
toothpick inserted in the middle should come out clean, or with a few 
crumbs clinging).

Let cool 10 minutes in pans before removing to a wire rack to cool 
completely before slicing.

Before baking, sprinkle the loaves with pepitas (shelled pumpkin 
seeds) or rolled oats, if desired.

Pumpkin bread freezes well. Wrap it securely and place in freezer 
safe bag or container for up to 2 months. If you prefer, wrap 
individual slices to freeze. They thaw very quickly.

All purpose flour can be substituted for the whole wheat flour.

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Per Serving (excluding unknown items): 143 Calories; 1g Fat (8.2% 
calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 
33mg Cholesterol; 280mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

NOTES : 2023 - 0422