Pumpkin Oat Bread Recipe
Ingredients
| All purpose flour | 1 3⁄10 Cup (20 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Ground cinnamon | 1⁄2 Teaspoon | |
| Ground mace | 3⁄10 Teaspoon | |
| Ground cloves | 1⁄10 Teaspoon | |
| Oat bran | 4⁄5 Cup (12 tbs) | |
| Canned pumpkin puree | 1 Cup (16 tbs) | |
| Egg | 1 Large | |
| Egg white | 1 Large | |
| Vegetable oil | 3⁄10 Cup (4 tbs) | |
| Firmly packed brown sugar | 4⁄5 Cup (12 tbs) | |
| Orange juice | 3⁄10 Cup (4 tbs) | |
| Orange rind | 2 Teaspoon, grated | |
| Walnuts | 1⁄2 Cup (8 tbs), chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 2522 Calories from Fat 870
% Daily Value*
Total Fat 100 g154.6%
Saturated Fat 13.5 g67.4%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 2953.8 mg123.1%
Total Carbohydrates 376 g125.3%
Dietary Fiber 28.5 g114.2%
Sugars 182.5 g
Protein 69 g139%
Vitamin A 771.5% Vitamin C 94%
Calcium 115.4% Iron 110.4%
*Based on a 2000 Calorie diet
Directions
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.
Chef
