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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Low fat pumpkin bread, may also use squash (acorn squash is really great) Ingredients:
16 ounces 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:
1. 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.
2. 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.
3. Combine moist ingredients
4. Combine dry ingredients.
5. Add dry ingredients to wet ingredients
6. Batter will be fairly heavy.
7. Bake in greased loaf pan at 350 for 50-60 minutes. Cool completely before serving.
8. Recipe taken from USDA Recipe finder web site, and slightly altered by me.
9. recipefinder.nal.usda.gov/.
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