Enjoy this Pumpkin Nut Bread recipe. It's dense, rich and loaded with nutrition.
Pumpkin Nut Bread
- 2 cups unbleached flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 1 cup fresh pumpkin puree or 1 cup solid-pack canned pumpkin
- 1 cup sugar
- ½ cup skim milk
- 2 eggs, slightly beaten
- ¼ cup vegetable oil
- ½ cup each chopped pecans and black walnuts (may substitute raisins or any combination to equal one cup)
Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, ground cinnamon, salt and ground nutmeg.
In a large mixing bowl, combine pumpkin, sugar, milk and eggs. Mix well. Add dry ingredients, oil and nuts, mixing until just moistened. Batter will be slightly lumpy.
Spray a loaf pan with nonstick cooking spray. Spoon batter into the pan. Bake for 65 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in the pan, then invert onto a cooling rack. Slide and serve.
Makes one large loaf and serves 16.
Per Serving: Calories - 149, Fat - 4gm, Calories from fat - 24%, Cholesterol - 26gm, Sodium - 28gm, Carbohydrates - 25gm.