Pumpkin Bread
Servings
8Serving size
1 sliceThis recipe can be multiplied by two but must be cooked in two separate loaf pans. Bread will keep for 72 – 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag.
Ingredients
| 1 large Egg yolk(s) |
| 1 Tbsp. Unsalted butter |
| 2/3 cup Z-Sweet / Stevia |
| 1/2 tsp. Vanilla extract |
| 1 cup Pumpkin, canned, without salt |
| 3 large Egg white(s) |
| 1/2 cup Pumpkin seeds |
| 1 1/4 cup Enriched all purpose white flour |
| 3/4 cup Whole wheat flour |
| 1/4 tsp. Salt |
| 2 tsp. Baking powder |
| 1/2 tsp. Baking soda |
| 1/2 tsp. Ground cinnamon |
| 1/4 tsp. Ground nutmeg |
| 1/4 tsp. Ground allspice |
| 1/4 tsp. Ground cloves |
| 1/4 cup Wheat germ |
| 1/3 cup Reduced fat buttermilk |
| 2 tsp. packed Light brown sugar |
Instructions
Whisk the egg yolk until smooth. Add the rutter and whisk together until smooth.
Whisk the canned pumkin into the mixture until smooth. Add the stevia and vanilla extract and whisk until smooth. Fold in the pumpkin seeds.
In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks.
Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves and wheat germ in a sifter and sift into the mixing bowl.
Gently fold the creamed mixture together with the flour mixture. As soon as the mixture is well blended add the frothed egg whites and fold together until smooth.
Add the buttermilk and fold until smooth.
Pour the batter into the lined Pyrex dish and sprinkle the light brown sugar evenly over the top. Place the loaf pan in the preheated oven. Bake for 50 minutes.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is just great. It is so easy to make and the kitchen has that lovely aroma of something special — a feeling of fall coming on and the warmth of a working kitchen in the middle of the winter.