Low-fat Pumpkin bread
Low-fat Pumpkin bread could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 10 servings with 190 calories, 5g of protein, and 2g of fat each. For 35 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 41 person were impressed by this recipe. From preparation to the plate, this recipe takes roughly 1 hour. If you have aluminum free baking powder, ground nutmeg, ground cinnamon, and a few other ingredients on hand, you can make it. It is brought to you by Eat Good 4 Life. With a spoonacular score of 66%, this dish is pretty good. Similar recipes include Low-Fat Pumpkin Bread, Pumpkin Bread (Low Fat), and Oat Bread (Pumpkin & Banana, low fat, sugar free, THM E).
Servings: 10
Ingredients:
1/2 tsp aluminum free baking powder
1 tsp aluminum free baking soda
2 organic eggs
1 tsp ground allspice
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3/4 cup low fat milk
1 cup pumpkin puree
1 cup unrefined sugar
2 cups whole wheat pastry flour
Equipment:
loaf pan
whisk
bowl
oven
wire rack
frying pan
Cooking instruction summary:
Butter and flour a loaf pan and set aside. Preheat oven to 350F.In a bowl, with a wire whisk, combine first 4 ingredients. Add the rest of the ingredients and mix through.Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until tester comes out clean.Let pumpkin bread cool in the pan for about 10-15 minutes, remove it and let it cool completely on a wire rack. Serve as desired.
Step by step:
1. Butter and flour a loaf pan and set aside. Preheat oven to 350F.In a bowl, with a wire whisk, combine first 4 ingredients.
2. Add the rest of the ingredients and mix through.
3. Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until tester comes out clean.
4. Let pumpkin bread cool in the pan for about 10-15 minutes, remove it and let it cool completely on a wire rack.
5. Serve as desired.
Nutrition Information:
covered percent of daily need
