Whole Wheat Pumpkin Carrot Raisin Bread
- Number of Servings: 9
Ingredients
1 1/2 cups whole wheat flour1 teaspoon baking powder2 teaspoons ground cinnamon1/2 teaspoon baking soda1/2 teaspoon table salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves1/4 teaspoon allspice3 tbsp egg beaters3/4 cup packed Brown Sugar Splenda1 container fat free plain yogurt (8 oz)3/4 cup canned pure pumpkin3 tablespoon canola or safflower oil1 1/2 teaspoons pure vanilla1/2 cup raisins1/2 cup grated carrots
Preheat oven to 350 degrees. Spray bottom of 8×4-inch loaf pan with cooking spray.
In large bowl, mix flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Set aside.
In medium bowl mix egg, sugar, yogurt, pumpkin, oil and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in raisins and carrots. Pour batter into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
Tip: You can use cooked fresh pumpkin puree in place of the canned pumpkin. Be sure to use a sugar (pie) pumpkin.
Serving Size: Makes 1 loaf (9 thick slices)
In large bowl, mix flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Set aside.
In medium bowl mix egg, sugar, yogurt, pumpkin, oil and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in raisins and carrots. Pour batter into pan.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
Tip: You can use cooked fresh pumpkin puree in place of the canned pumpkin. Be sure to use a sugar (pie) pumpkin.
Serving Size: Makes 1 loaf (9 thick slices)
Nutritional Info Amount Per Serving
- Calories: 213.7
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 79.4 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 3.5 g
- Protein: 6.3 g
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