low-fat pumpkin loaf

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Servs: 12  Prep: 20m  Cook: 60m  

I found this one online, here: http://healthycooking.suite101.com/article.cfm/low_fat_pumpkin_bread by Stephanie Gallagher

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1-1/2 cups of unbleached, all-purpose flour 1-1/2 cups of unbleached, all-purpose flour
•   1-1/4 tsp. baking soda 1-1/4 tsp. baking soda
•   1 tsp. salt 1 tsp. salt
•   1 tsp. cinnamon 1 tsp. cinnamon
•   1/2 tsp. nutmeg 1/2 tsp. nutmeg
•   1/2 tsp. cloves 1/2 tsp. cloves
•   1 cup canned pumpkin puree 1 cup canned pumpkin puree
•   1 cup firmly-packed brown sugar 1 cup firmly-packed brown sugar
•   1/2 cup low-fat or nonfat buttermilk 1/2 cup low-fat or nonfat buttermilk
•   1 large egg 1 large egg
•   1 Tbsp. canola oil 1 Tbsp. canola oil
•   1/4 cup chocolate chips 1/4 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees. Spray a loaf pan with nonstick cooking spray. Mix flour, baking soda, salt, cinnamon, nutmeg and cloves together in a small bowl.
2. In a large bowl, beat pumpkin puree, brown sugar, buttermilk, egg and oil together. Add dry ingredients to wet, stirring just until moistened (overmixing will cause the bread to become too tough). Add chocolate chips.
3. Pour into the prepared loaf pan. Bake for 1 hour.

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Isaac Mosquera February 18

I am excited to get a chance to cook this recipe for myself soon! Nice add :)

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Note From The Chef

Kendra Hailey December 09

I put chocolate chips or pecans on top of the loaf instead of inside. I think mini chocolate chips would work better for mixing into the loaf. I also doubled the spices and replaced the cloves with allspice.

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