MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

"I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion."
- Henry David Thoreau, American Philosopher

The refrigerator light goes on...

This recipe is just great. It is so easy to make and the kitchen has that lovely aroma of something special -- a feeling of fall coming on and the warmth of a working kitchen in the middle of the winter.

Brown Sugar

There are two types of brown sugar - Light and Dark. These are now made by combining granulated sugar with molasses and it is the amount of molasses added that determines the darkness of the sugar. Light brown sugar has a more delicate flavor. The recipes on this Web site generally use light brown sugar unless specified otherwise.

There is no significant nutritional difference between granulated (white) sugar and brown sugar.

1 Tbsp. = 34 calories, 0g fat, 0g sat fat, 0 mono fat, 0g protein, 9g carbohydrates, 4mg sodium, 0mg cholesterol


 

Pumpkin Bread



Servings = 8 | Serving size =1 slice

Cooking Time = 90 Minutes

This recipe can be multiplied by 2.

Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag.

This recipe can be multiplied by two but must be cooked in two separate loaf pans.

1 large egg yolk
1 tsp canola oil
2/3 cup Z-Sweet stevia or Splenda
1/2 tsp pure vanilla extract
1 cup canned pumpkin
3 large egg whites
1/2 cup dried pumpkin seeds
1 1/4 cups all purpose white flour
3/4 cup whole wheat flour
1/4 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 cup wheat germ
1/3 cup non-fat buttermilk
2 tsp light brown sugar

Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).

Whisk the egg yolk until smooth. Add the reduced-fat spread and whisk together until smooth.

Whisk the canned pumkin into the mixture until smooth. Add the SplendaŽ and vanilla extract and whisk until smooth. Fold in the pumpkin seeds.

In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks.

Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves and wheat germ in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture. As soon as the mixture is well blended add the frothed egg whites and fold together until smooth.

Add the buttermilk and fold until smooth.

Pour the batter into the lined Pyrex dish and sprinkle the light brown sugar evenly over the top. Place the loaf pan in the preheated oven. Bake for 50 minutes.

Nutrition Facts

Serving size = 1 slice

Servings = 8

.

Amount Per Serving

Calories 235 Calories from Fat 68
  % Daily Value
Total Fat 8g 12%
    Saturated Fat 2g 8%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 27mg 9%
Sodium 379mg 16%
Total Carbohydrates 32g 11%
    Dietary Fiber 4g 16%
    Sugars 3g  
Protein 11g  
Vitamin A 97% Vitamin C 3%
Calcium 11% Iron 24%
Vitamin K 12 mcg Potassium 318 mg
Magnesium 115 mg