"pumpkin" yogurt breadSubmitted by thecrankyone
Makes 16 servings
|
|
Low fat pumpkin bread, may also use squash (acorn squash is really great)
|
Ingredients
| 8 |
ounces squash |
| 1/2 |
cup sugar |
| 1/8 |
cup canola oil |
| 1 1/2 |
cups whole wheat pastry flour |
| 1 |
tsp baking powder |
| 1 |
tsp baking soda |
| 1 |
tsp cinnamon |
| 1/2 |
tsp nutmeg |
Directions
- Can use either squash or pumpkin. The canned stuff works great, but I prefer to bake my own squash (or pumpkin) and use that as it gives me more control.
- I also use the white whole wheat flour as I believe it is lighter than the other kind. 50/50 flour would also work, however it will also have much less fiber.
- Combine moist ingredients
- Combine dry ingredients.
- Add dry ingredients to wet ingredients
- Batter will be fairly heavy.
- Bake in greased loaf pan at 350 for 50-60 minutes. Cool completely before serving.
- Recipe taken from USDA Recipe finder web site, and slightly altered by me.
- http://recipefinder.nal.usda.gov/.
Categories
Snacks, American, Thanksgiving, Vegetarian
|
Serving Size 34.2g |
|
Amount Per Serving |
|
|
|
|
|
|
|
|
|
|
|
Total Carbohydrates 15.2g 5%
|
|
|
|
|
|
|
|
| Vitamin A 1% |
• |
Vitamin C 4% |
| Calcium 2% |
• |
Iron 2% |
|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
|
|
Legend
Calorie Breakdown (?)
Daily Values (?)
 |
Nutritional Analysis
|
|
|
