Recipe
Side Dish
Pumpkin Bread
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. honey | ||
| ¼ c. soy oil | ||
| 3 egg whites | ||
| 1 c. canned pumpkin | ||
| 1 c. flour (may be all or part whole wheat) | ||
| ½ c. soy flour | ||
| 1 tbsp. baking powder | ||
| 1 ½ tsp. cinnamon | ||
| ½ tsp. nutmeg | ||
| ¼ tsp. ground cloves | ||
| ½ c. raisins or dried cranberries |
Directions
- Preheat oven to 325 degrees.
- In large mixing bowl, beat honey and oil together with electric mixer. Add egg whites and beat again until well blended. Beat in the pumpkin.
- Sift together flour, soy flour, baking powder, cinnamon, nutmeg and cloves. Add to pumpkin mixture and stir just until blended.
- Add raisins (or cranberries) and stir again.
- Pour batter into a nonstick or lightly oiled loaf pan. Bake at 325 degrees for 1 hour, until center tests done.
- Let cool 10 minutes in pan, then remove and cool completely.
Nutrition facts
Servings
144 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 62mg
- Total Carbohydrates: 27g
- Protein: 2g
Recipe Source:
Iowa Soybean Promotion Board.