Pumpkin-Walnut Bread

pumpkin-breadIngredients:

1/3 cup canola oil
1/4 cup maple syrup
2 eggs
1 cup pumpkin puree
1/4 cup almond milk, unsweetened
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1 3/4 cup whole-wheat flour
1/3 cup walnuts (optional)

Instructions: 

  1. Preheat oven to 325 degrees F and grease a 9×5-inch loaf pan.
  2. In a large bowl, beat the oil and maple syrup together with a whisk.  Add the eggs and whisk until blended.
  3. Add the pumpkin puree, almond milk, cinnamon, ginger, baking soda, vanilla and salt, whisk to blend.
  4. Using a wooden spoon, stir in the flour until just combined.  Some lumps are ok!  Fold in the walnuts.
  5. Pour the batter into greased loaf pan.  Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let bread cool for 10-20 minutes. Enjoy!

Serving Size: 1 slice
Yield: 12 servings
Nutrition Facts: 

Calories: 170
Total Fat:  9 gm
Saturated Fat: 1 gm
Monounsaturated Fat: 4.5 gm
Polyunsaturated Fat: 3.5 gm
Cholesterol: 30 mg
Protein: 4 gm
Carbohydrate: 19 gm
Dietary Fiber: 3 gm
Sodium: 220 mg

Bonnie R. Giller, MS, RD, CDN, CDE  • BRG Dietetics & Nutrition, P.C.
brghealth.com • (516) 486-4569

 

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3 replies
  1. Jeanine Jordon
    Jeanine Jordon says:

    I was wondering how you feel about diabetics having refined carbs, like wheat and other grains that are highly processed and usually GMO foods? My mom is diabetic and I am concerned about her high carb intake.

    Reply
    • Bonnie R. Giller
      Bonnie R. Giller says:

      Hi Jeanine, thank you for your question. It’s best to consume whole grains and minimize intake of refined grains. That being said, many people think that those with diabetes need to avoid all carbs, and that is not the case. Carbs are important for everyone to include daily; it’s the type and amount eaten that is important.

      Reply

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