Whole Grain Pumpkin Bread
Whole Grain Pumpkin Bread is a dairy free and lacto ovo vegetarian bread. This recipe makes 24 servings with 182 calories, 5g of protein, and 3g of fat each. For 42 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. A few people made this recipe, and 13 would say it hit the spot. A mixture of wheat germ, wheat bran, canned pumpkin, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 66%, this dish is pretty good. If you like this recipe, you might also like recipes such as Multi-Grain Pumpkin Cranberry Bread, Whole Grain Pumpkin Pancakes, and Whole-Grain Pumpkin Scones.
Servings: 24
Ingredients:
2 teaspoons baking soda
1 1/2 cups firmly packed light brown sugar
16 ounces can pumpkin (Libby's)
2 teaspoons cinnamon
2 eggs, well beaten
2 cups flour
1 teaspoon ground cloves
1/2 cup molasses
1 teaspoon nutmeg
cup oat bran
1 cup oil or butter
1/4 cup pecans, finely chopped
1/2 teaspoon salt
cup wheat bran
cup wheat germ
1/2 cup whole wheat flour
Equipment:
loaf pan
oven
Cooking instruction summary:
- Preheat oven to 375 degrees. Grease 2 loaf pans. Beat oil, brown sugar and molasses until well blended. Blend in egg and pumpkin. Stir flours, brans, wheat germ, soda, cinnamon, cloves, nutmeg and salt into mixture just until moistened. Fold in nuts. Fill pans and bake about 1 hour, until pick comes out clean. Cool on rack. Better if served the day after cooking.
Step by step:
1. Preheat oven to 375 degrees. Grease 2 loaf pans. Beat oil, brown sugar and molasses until well blended. Blend in egg and pumpkin. Stir flours, brans, wheat germ, soda, cinnamon, cloves, nutmeg and salt into mixture just until moistened. Fold in nuts. Fill pans and bake about 1 hour, until pick comes out clean. Cool on rack. Better if served the day after cooking.
Nutrition Information:
covered percent of daily need
