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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 14 |
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Pureed squash can be substituted for the pumpkin. From Cooking a la Heart - Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988. Ingredients:
2 cups canned pumpkin or 2 cups pumpkin puree or 2 cups cooked pumpkin puree |
2 cups sugar |
1 cup oil |
2/3 cup water |
2 eggs |
2 egg whites |
2 cups whole wheat flour |
1 1/2 cups all-purpose flour |
2 teaspoons baking soda |
1 1/2 teaspoons nutmeg |
1/2 teaspoon ginger |
1 1/2 teaspoons cinnamon |
Directions:
1. In a large bowl, blend pumpkin, sugar, oil, water, eggs and egg whites.
2. Add flours, soda, nutmeg, ginger and cinnamon.
3. Blend at low speed until moistened, then beat 1 minute at medium speed.
4. Pour batter into two non-stick sprayed and fluored (bottom only) loaf pans.
5. Bake at 350 degrees for 60 to 75 minutes or until toothpick inserted near center comes out clean.
6. Cool 5 minutes and remove from pan.
7. Cool completely on wire rack.
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