Pumpkin Carrot Cake Bread
- Number of Servings: 8
Ingredients
Ingredients1 1/2 cups whole wheat pastry flour1 teaspoon baking powder1 1/2 teaspoons pumpkin pie spice1/2 teaspoon salt1 egg1 1/2 cup canned pumpkin1/2 cup packed brown sugar2 tablespoons canola oil1 teaspoon vanilla1 cup grated carrot1/4 cup chopped walnuts or other optional mix-ins: raisins, chocolate chips, etc.
Step By Step Instructions
Preheat oven to 400°F.
Sift together the flour, baking powder, pumpkin pie, and salt into a large mixing bowl; set aside. Mix the egg, pumpkin, brown sugar, and vanilla in a separate bowl. Add the wet ingredients to the dry and stir until just evenly combined. Do not over-mix. Fold in grated carrots and chopped walnuts or other mix-ins.
Spray a regular sized loaf pan well with cooking spray. Pour batter into pan. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Let cool for at least fifteen minutes before slicing and serving.
Serving Size: slices of your choice
Number of Servings: 8
Recipe submitted by SparkPeople user KDELLEDONNE.
Preheat oven to 400°F.
Sift together the flour, baking powder, pumpkin pie, and salt into a large mixing bowl; set aside. Mix the egg, pumpkin, brown sugar, and vanilla in a separate bowl. Add the wet ingredients to the dry and stir until just evenly combined. Do not over-mix. Fold in grated carrots and chopped walnuts or other mix-ins.
Spray a regular sized loaf pan well with cooking spray. Pour batter into pan. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Let cool for at least fifteen minutes before slicing and serving.
Serving Size: slices of your choice
Number of Servings: 8
Recipe submitted by SparkPeople user KDELLEDONNE.
Nutritional Info Amount Per Serving
- Calories: 164.1
- Total Fat: 1.2 g
- Cholesterol: 23.2 mg
- Sodium: 117.3 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 4.1 g
- Protein: 4.4 g
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