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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 164.7
  • Total Fat: 5.9 g
  • Cholesterol: 17.7 mg
  • Sodium: 165.1 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.1 g

View full nutritional breakdown of Whole Grain Pumpkin Loaf calories by ingredient
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Whole Grain Pumpkin Loaf

Submitted by: PRAIRIEDAWNPAM

Introduction

Sunny Boy and Red River cereals are Canadian porridge, or hot cereal, made of wheat, rye, and flax, Oat bran, flax, wheat germ, or old fashioned oats may be used in equal portions as a substitute.

Sunny Boy and Red River cereals are Canadian porridge, or hot cereal, made of wheat, rye, and flax, Oat bran, flax, wheat germ, or old fashioned oats may be used in equal portions as a substitute.


Number of Servings: 24

Ingredients

    1/2 c. canola oil
    1/2 c. unsweetened apple sauce
    1 cup Splenda
    1/2 c. firmly packed light brown sugar
    1/2 c. molasses
    2 eggs, well beaten
    16 oz. can pumpkin (not pie filling)
    2 c. flour
    1/2 c. whole wheat flour
    2/3 c. Sunny Boy or Red River Cereal
    1/3 c. wheat bran
    (or 1 cup mixed whole grains)
    2 tsp. baking soda
    2 tsp. cinnamon
    1 tsp. cloves
    1 tsp. nutmeg
    1/2 tsp. salt
    1/4 c. raisins, seeds or nuts

Directions

This recipe makes two loafs, 12 slices per loaf.

Preheat oven to 375 degrees. Grease 2 loaf pans.

Beat oil, apple sauce, Splenda, brown sugar and molasses until well blended. Blend in egg and pumpkin. Stir flours, cereal, bran, soda, cinnamon, cloves, nutmeg and salt into mixture just until moistened. Fold in nuts/seeds/raisins.

Fill pans and bake 50 minutes to 1 hour, until pick comes out clean. Cool on rack.

The cereal grains will soften if the loaf is wrapped and eaten the next day.

Number of Servings: 24

Recipe submitted by SparkPeople user PRAIRIEDAWNPAM.






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