With the holidays upon us, here’s the perfect way to celebrate with Patricia Terry’s Pumpkin Bread from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be (for a reduced-fat version, see the a similar recipe in Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love.)

Patricia Terry’s Pumpkin Bread
Makes two 8 1/2 x 4 1/2 x 2 1/2-inch loaves, or three 5 3/4 x 3 x 2 1/8-inch loaves (Each large loaf serves 12 and each small loaf serves 5)

Canola oil cooking spray for greasing the baking pan
2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 1/2 cups sugar
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg (optional)
1/2 teaspoon confectioners’ ginger (optional)
1/2 cup canola oil
1/2 cup applesauce
2 large eggs plus 2 whites from large eggs
2/3 cup water
2 cups solid pack pumpkin, not pumpkin pie mix
1 cup dark or light raisins (optional)

1. Preheat oven to 350º F. Spray two large 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans, or 3 small 5 3/4 x 3 x 2 1/8-inch loaf pans with canola oil cooking spray.
2. In a large bowl combine and mix the dry ingredients until well-blended; set aside.
3. In large bowl, combine and whisk the canola oil, applesauce, eggs, and water. Add this mixture to the dry ingredients and whisk just until combined. Add the pumpkin and raisins and mix until well blended.
4. Divide the batter among the prepared loaf pans and bake for 70 minutes, or until a knife inserted into the center of each loaf comes out clean. (Note: The smaller loaves will require less baking, about 40 minutes.) Cool completely before slicing. To freeze, wrap the cooled loaves in aluminum foil and freeze. Wrap leftovers in aluminum foil and store in a cool dry place.

Cooking Tip: An equal amount of all-purpose flour may be substituted for the whole wheat flour.

Approximate Nutritional Information: Serving size: one-twelfth of one large loaf of pumpkin bread: Calories: 131 kcals.; Protein: 2 g.; Carbohydrates: 25 g.; Fat: 3 g.; Fiber: 1 g.; Sodium: 104 mg.; Vitamin A: 2718 IU; Diabetic Exchange: Bread/starch: 1.5, Fat 1

More about Desserts, Holidays, Pumpkin Bread, Recipes