* 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.
S(Internet address):
https://www.rachelcooks.com/healthier-pumpkin-bread
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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