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Pumpkin Oat Bread Recipe
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Oat bran||3⁄4 Cup (12 tbs)|
|Canned pumpkin puree||1 Cup (16 tbs)|
|Egg white||1 Large|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Orange rind||2 Teaspoon, grated|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
Serving size: Complete recipe
Calories 2425 Calories from Fat 870
% Daily Value*
Total Fat 101 g154.6%
Saturated Fat 13.5 g67.4%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 2630.7 mg109.6%
Total Carbohydrates 374 g124.6%
Dietary Fiber 28.5 g114.2%
Sugars 181.2 g
Protein 49 g98.3%
Vitamin A 771.5% Vitamin C 94%
Calcium 113.8% Iron 110.3%
*Based on a 2000 Calorie diet
Lightly grease a 9" x 5" x 3" loaf pan.
In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, mace, and cloves.
Stir in the oat bran.
2 In a medium-size bowl, combine the pumpkin, egg, egg white, oil, sugar, orange juice, and orange rind.
Add the pumpkin mixture to the dry ingredients and stir until just combined.
Fold in the walnuts.
3 Pourthe batter into the prepared loaf pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 5 minutes, then turn it out onto a rack to cool.