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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 216.7
  • Total Fat: 1.3 g
  • Cholesterol: 0.4 mg
  • Sodium: 316.0 mg
  • Total Carbs: 56.8 g
  • Dietary Fiber: 8.1 g
  • Protein: 5.2 g

View full nutritional breakdown of Pumpkin/Banana/Date/Carrot Bread/Muffins calories by ingredient
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Pumpkin/Banana/Date/Carrot Bread/Muffins

Submitted by: VANANDEL
Pumpkin/Banana/Date/Carrot Bread/Muffins

Introduction

Moist sweet bread with no added fat. Can be made into muffins or loafs (baking time will be less for muffins). Lots of fiber and low-fat. Moist sweet bread with no added fat. Can be made into muffins or loafs (baking time will be less for muffins). Lots of fiber and low-fat.
Number of Servings: 16

Ingredients

    1.5 cups wheat bran
    1 cup oatmeal (dry)
    1.25 cups nonfat milk
    1 can (15 oz) pumpkin
    1.5 cups shredded carrots

    3 bananas (approx 2-2.5 cups) mashed
    2 tsp vanilla

    2 tsp baking soda
    2 tsp baking powder
    1/2 tsp salt
    3 Tbsp cinnamon
    1 cup brown sugar
    2 cups whole wheat flour

    1 cup chopped dates

Directions

Preheat oven to 350 F. Spray PAM (or similar) in two bread pans.

Combine wheat bran, oatmeal and milk and allow to soak. When all milk is absorbed, add pumpkin and carrots.

In separate bowl combine mashed bananas and vanilla.

In separate bowl combine remaining dry ingredients. Make a well and add bran/milk/pumpkin mixture and banana mixture. Add in dates. Mix until moistened - do not over mix.

Bake in oven for approximately 45 minutes or until toothpick comes out clean. After removing from oven, allow to cool for 10 minutes before taking the bread out and placing them on a wire rack to cool.

If baking muffins, baking time will be less.

Makes 16 good-sized pieces. You can make these smaller, if desired.






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