Pumpkin Yogurt Bread Recipe

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Ingredients:

Serving

16 oz squash or pumpkin
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
8 oz soy yogurt

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.
recipefinder.nal.usda.gov/.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	67.31 Kcal (282 kJ)
Calories from fat	20.01 Kcal
		% Daily Value*
Total Fat	2.22g	3%
Sodium	86.27mg	4%
Potassium	90.7mg	2%
Total Carbs	10.4g	3%
Sugars	4.97g	20%
Dietary Fiber	0.91g	4%
Protein	1.53g	3%
Vitamin C	1.6mg	3%
Iron	0.3mg	1%
Calcium	51.1mg	5%

Amount Per 100 g
Calories	94.72 Kcal (397 kJ)
Calories from fat	28.15 Kcal
		% Daily Value*
Total Fat	3.13g	3%
Sodium	121.41mg	4%
Potassium	127.64mg	2%
Total Carbs	14.64g	3%
Sugars	7g	20%
Dietary Fiber	1.29g	4%
Protein	2.15g	3%
Vitamin C	2.2mg	3%
Iron	0.4mg	1%
Calcium	71.9mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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