Today's the start of Thanksgiving Break! I plan to write a whole bunch of T-giving related articles, but today I'm pretty darn busy with packing up in order to drive from Potsdam to Vermont right after classes end, and as a result I don't have time to post an in depth article.
That doesn't mean I'm going to let you guys suffer though, in fact I'll reveal to you a little gem of a recipe that I absolutely LOVE. It goes by the name of "Kim's Best Pumpkin Bread" and is the moistest, tastiest, and overall best flavored bread I've had in a long time. It's pretty darn healthy for what it is, and can be made even healthier through the replacement of oil with applesauce and a portion of the sugar with a zero calorie sweetener like Truvia. At some point I plan to post a modified version of this very recipe where the changes have been made, so you know exactly what to put in. Have fun with this one though, I bet you'll love it!
Ingredients
- 1/3 cup fat-free milk
- 2 1/2 tablespoons vegetable oil
- 2 large eggs
- 2 large egg whites
- 1 (15-ounce) can pumpkin
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup raisins
- 1/4 cup chopped pecans
- Cooking spray
Preparation
- Preheat oven to 350°.
- Combine the first 5 ingredients in a medium bowl; stir well with a whisk.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Add pumpkin mixture to flour mixture, stirring just until moist. Fold in raisins and pecans.
- Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on rack.
- Note: To freeze individual slices, place in heavy-duty zip-top plastic bags. Remove excess air from bags; seal and freeze up to 4 months. To thaw, let stand at room temperature.
| Nutrition Facts | ||||||
Serving Size 53.6g
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Amount Per Serving
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Calories
119
Calories from Fat
27
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% Daily Value*
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Total Fat
3.0g
5%
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Saturated Fat
0.5g
3%
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Trans Fat
0.0g
| ||||||
Cholesterol
18mg
6%
| ||||||
Sodium
88mg
4%
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Total Carbohydrates
20.7g
7%
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Dietary Fiber
1.3g
5%
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Sugars
9.2g
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Protein
2.8g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Read more:http://caloriecount.about.com/kims-best-pumpkin-bread-recipe-r73638#ixzz1eL66vCua
THIS BREAD IS DELICIOUS! I've been eating a slice with breakfast every now and then, just because it's a great simple carb source that will wake you up quickly. Also, foods high in sugar should be consumed earlier in the day so that the body actually has time to make use of them instead of storing all that sugar as unwanted fat.
Again, I hope you guys enjoy, and stay tuned for the modified recipe!
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