Pumpkin Nut Bread
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2-1/2 teaspoons Fleischmann's® Baking Powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 large egg whites
- 1 large egg
- 1 can (15 ounces) pumpkin
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup lowfat milk
- 2 tablespoons Mazola® Corn Oil
- 3/4 cup chopped nuts, divided
- 1/2 cup mini semi-sweet chocolate chips (optional)
- As needed MakeGood cooking spray
PRODUCTS
Instructions
- Preheat oven to 350°F.
- Stir together flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in medium bowl; set aside.
- Beat together egg whites and egg in a large bowl. Blend in pumpkin, sugars, milk and oil. Add flour mixture, stirring just until combined. Stir in 1/2 cup nuts and mini chocolate chips, if desired.
- Spread batter in 9 x 5-inch loaf pan sprayed with cooking spray. Sprinkle top with remaining 1/4 cup nuts.
- Bake 55 to 65 minutes, or until toothpick inserted in center comes out clean. NOTE: If using dark nonstick loaf pan, bake at 325°F for 65 to 70 minutes. Allow to cool in pan 5 to 10 minutes. Remove from pan and cool completely on wire rack.
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