Whole-Wheat Pumpkin Bread

Whole-Wheat Pumpkin Bread
Servings: 16 Yield: 2 loaves Active Time 15 mins Total Time 1 hr 30 mins

Ingredients

  • 1 cup olive oil, plus additional for greasing the pans
  • 1 1/4 cups sugar
  • 1 15 ounce can pumpkin
  • 4 eggs, lightly beaten
  • 3/4 cup plain lowfat yogurt
  • 2 teaspoons vanilla extract
  • 3 1/2 cups white whole-wheat flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 1/2 cups coarsely chopped walnuts
  • Turbinado sugar, for sprinkling

Make It

1. Preheat the oven to 350 degrees F. Grease two 8x4-inch loaf pans with olive oil.

2. In a large bowl whisk together the olive oil, sugar, pumpkin, eggs, yogurt, and vanilla until smooth.

3. In a medium bowl whisk together the flour, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves. Add flour mixture and the walnuts to the pumpkin mixture and stir with a few quick strokes to combine.

4. Divide the batter between the two loaf pans and sprinkle with turbinado sugar. Bake 45 to 50 minutes, or until a toothpick inserted in the center of each loaf comes out clean. Cool in pans on a wire rack for 30 minutes. Remove from pan, and cool completely.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 390, Fat, total (g): 23, chol. (mg): 47, sat. fat (g): 3, carb. (g): 41, Monounsaturated fat (g): 12, Polyunsaturated fat (g): 7, Trans fatty acid (g): , fiber (g): 4, sugar (g): 20, pro. (g): 8, vit. A (IU): 4213, vit. C (mg): 1, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 21, Cobalamin (Vit. B12) (µg): , sodium (mg): 282, Potassium (mg): 186, calcium (mg): 66, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.