Pumpkin-Wheat Bread

From EatingWell: November/December 1991 — Subscribe Now!

Canned pumpkin puree and whole-wheat flour combine in this healthy homemade quick bread.

READER'S COMMENT:

"An absolutely DELICIOUS pumpkin bread recipe! It's super dense but also very moist...a great combination if you ask me. I would have never known it was a "lighter/healthier" version. I added a teaspoon of cinnamon, which helped give it...

2 loaves, 12 slices each

Active Time: 10 minutes

Total Time: 1 1/2 hours

Nutrition Profile

Ingredients

2 1/2 cups all-purpose flour
2 cups whole-wheat flour
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons salt
2 large eggs
2 large egg whites
2 cups packed brown sugar
3 cups canned pumpkin puree
1/2 cup canola oil

Preparation

Preheat oven to 350°F. Coat two 9-by-5-inch loaf pans with cooking spray.
Stir together flours, baking powder, baking soda and salt in a large bowl. Whisk together eggs, egg whites, brown sugar, pumpkin and oil in a separate bowl. Add the pumpkin mixture to the dry ingredients and mix until just combined.
Turn the batter into the prepared pans and smooth the tops. Bake until the tops are golden brown and a cake tester inserted in the center comes out clean, 50 to 60 minutes. Let cool for 10 minutes in the pans on racks. Turn the loaves out onto the racks to cool completely.

Nutrition

Per serving: 207 calories; 5 g fat (1 g sat, 3 g mono); 18 mg cholesterol; 37 g carbohydrates; 4 g protein; 2 g fiber; 450 mg sodium; 190 mg potassium.

Nutrition Bonus: Vitamin A (96% daily value), Selenium (19% dv).

2 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 other carbohydrate, 1/2 vegetable, 1 fat