LOW-FAT PUMPKIN BREAD
It’s that time of the year again…the fall. This season is full of leaves, cool weather, kids dressed up for Halloween, and of course PUMPKIN everything! So here’s a delicious recipe that’s perfect for the season, and even better for your waistline.
Yield: 8-10 servings
Total Time: 1 hour
INGREDIENTS:
1 cup pumpkin puree
3/4 cup low fat milk
1 cup unrefined sugar
2 organic eggs
2 cups whole wheat pastry flour
1/2 tsp aluminum free baking powder
1 tsp aluminum free baking soda
1/4 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground allspice
1/4 tsp ground nutmeg
DIRECTIONS:
Butter and flour a loaf pan and set aside. Preheat oven to 350F.
In a bowl, with a wire whisk, combine first 4 ingredients. Add the rest of the ingredients and mix through.
Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until tester comes out clean.
Let pumpkin bread cool in the pan for about 10-15 minutes, remove it and let it cool completely on a wire rack. Serve as desired.
