It's pumpkin season! Well, it has been for a while, but I finally had the chance to take a break from schoolwork and make some pumpkin bread. This recipe again uses the flax and water mixture as an egg substitute, but you can use 2 eggs instead. I'd recommend trying the flax! It provides omega 3 and fiber.
Recipe:
2 Tablespoons ground flaxseed
6 Tablespoons water
1 cup granulated sugar
1/4 cup oil
1/4 cup applesauce (unsweetened)
1 cup canned pumpkin (unsweetened)
1 cup all purpose flour
3/4 cup wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup lowfat (1%) milk
Recipe:
2 Tablespoons ground flaxseed
6 Tablespoons water
1 cup granulated sugar
1/4 cup oil
1/4 cup applesauce (unsweetened)
1 cup canned pumpkin (unsweetened)
1 cup all purpose flour
3/4 cup wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup lowfat (1%) milk
Directions: Combine water and flaxseed, set aside for about 10-15 minutes. Preheat oven to 350. Combine sugar, oil, applesauce, pumpkin, and flax mixture. Stir in the dry ingredients followed by the milk. Spray a 9x5" loaf pan with cooking spray. Pour the mixture into the pan and bake, about 1 hour. Let cool slightly, then remove from pan to cool completely.
Calorie analysis (using www.calorieking.com):
1 slice (1/12 of the loaf): 181 calories, 5.4 grams of fat
Calorie analysis (using www.calorieking.com):
1 slice (1/12 of the loaf): 181 calories, 5.4 grams of fat