Pumpkin Nut Bread
Spicy goodness in this delicously moist bread!
Quick Facts
Prep Time: 20 minutes
Bake Time: 65 to 70 minutes
Yield: 1 loaf (16 servings)
Ingredients
1 cup whole wheat flour
1 cup all-purpose flour
2-1/2 teaspoons Argo® Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large egg whites
1 large egg
1 can (15 ounces) pumpkin
1/2 cup sugar
1/2 cup brown sugar
1/2 cup lowfat milk
2 tablespoons Mazola® Corn Oil
3/4 cup chopped nuts, divided
1/2 cup mini semi-sweet chocolate chips (optional)
As needed cooking spray
Directions
Preheat oven to 350°F.
Stir together flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in medium bowl; set aside.
Beat together egg whites and egg in a large bowl. Blend in pumpkin, sugars, milk and oil. Add flour mixture, stirring just until combined. Stir in 1/2 cup nuts and mini chocolate chips, if desired.
Spread batter in 9 x 5-inch loaf pan sprayed with cooking spray. Sprinkle top with remaining 1/4 cup nuts.
Bake 55 to 65 minutes, or until toothpick inserted in center comes out clean. NOTE: If using dark nonstick loaf pan, bake at 325°F for 65 to 70 minutes. Allow to cool in pan 5 to 10 minutes. Remove from pan and cool completely on wire rack.