Guilt-Free Breakfast bread.
| 1 | cup Whole-Wheat pastry flour |
| 1 | cup all-purpose flour |
| 1 | tsp. baking powder |
| 1/2 | tsp baking soda |
| 1 | tsp ground cinnamon |
| 1 | tsp ground ginger |
| 1/4 | tsp ground nutmeg |
| 1/8 | tsp salt |
| 1/4 | cup molasses |
| 1/2 | cup light brown sugar |
| 1 | cup pumpkin, canned |
| 1 | egg |
| 1/2 | cup nonfat yogurt |
| 1/4 | cup canola oil |
| 2 | T pumpkin seeds, shelled |
- Preheat oven to 350 F. Lightly spritz a 9"x5" loaf pan with vegetable-oil spray and set aside.
- In a large mising bowl, combine both flours, baking powder, baking soda, spices, and salt. In another mixing bowl, whisk together molasses, bown sugar, pumpkin, egg, yogurt and oil.
- Add the wet ingredients to the dry and stir with a wooden spoon just to combine. Pour the batter into the prepared pan. Sprinkle the seeds on top.
- Bake for 50 to 55 minutes, until toothpick inserted into center comes out clean. Place pan on a wire rack to cool for 15 minutes before turning out onto a rack to cool completely.
Brunch, Thanksgiving
| Nutrition Facts | ||||||
Serving Size 112.6g |
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Amount Per Serving |
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|
Calories 280 Calories from Fat
81 |
||||||
% Daily Value* |
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|
Total Fat
9.0g 14%
|
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|
Saturated Fat
1.1g 6%
|
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|
Cholesterol
24mg 8%
|
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|
Sodium
144mg 6%
|
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|
Total Carbohydrates
45.0g 15%
|
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|
Dietary Fiber
2.0g 8%
|
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|
Sugars
16.6g |
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|
Protein
5.6g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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