Pumpkin Bread

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by Cait Sheppard, RD
prepared by Buster Douglas

INGREDIENTS

  • 1½ cup flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 cup pumpkin puree
  • ½ cup butter, melted
  • 1 cup packed brown sugar
  • ½ cup 2% milk (use skim to decrease calories and whole to increase calories)
  • 1 large egg

    DIRECTIONS

    • Preheat oven to 350 degrees F.
    • Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl.
    • Mix in the pumpkin, brown sugar, milk, egg and butter until well blended.
    • Pour into a 9×5 inch loaf pan and smooth the top.
    • Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.
    • Serve the risotto topped with the options above.

    NUTRITIONAL FACTS

    Servings: 12
    Calories: 146
    Protein: 2.7 grams
    Carbohydrates: 32 grams
    Fat: 0.9 grams

    CALORIE CONSIDERATIONS

    To INCREASE calories: use whole milk or top with chocolate chips.

    TO MAKE THIS GLUTEN FREE:

    Use all-purpose gluten free flour to make gluten free

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    Watch as Buster makes this recipe!

    DID YOU KNOW?

    Pumpkins originated in Central America and are part of the squash family.

    DID YOU KNOW?

    Pumpkin leaves are edible and high in essential vitamins such as A and C.

    DID YOU KNOW?

    Pumpkin seeds are high in protein and iron. A quick search on Google will produce many many recipes on how to roast them.

    DID YOU KNOW?

    The world record for the heaviest pumpkin is 2,624 lbs and was grown by Mathias Willemijns of Belgium

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