Whole Grain Pumpkin Loaf
- Number of Servings: 24
Ingredients
1/2 c. canola oil1/2 c. unsweetened apple sauce1 cup Splenda1/2 c. firmly packed light brown sugar1/2 c. molasses2 eggs, well beaten16 oz. can pumpkin (not pie filling)2 c. flour1/2 c. whole wheat flour2/3 c. Sunny Boy or Red River Cereal1/3 c. wheat bran(or 1 cup mixed whole grains)2 tsp. baking soda2 tsp. cinnamon1 tsp. cloves1 tsp. nutmeg1/2 tsp. salt1/4 c. raisins, seeds or nuts
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.
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.
Nutritional Info 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
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