Its the first Monday of fall (my favorite season)! And to celebrate I'm putting up a recipe I made over the weekend for the first time. I found this Pumpkin bread recipe on the Kraft What's Cooking website in there healthy living section and decided to give it a try (with a few of my own modifications of course).
This is a fantastic recipe and a new favorite of mine. The canned pumpkin gives you a serving of fruit and vitamin C, the milk adds calcium, the protien powder adds extra protien, the flax adds add fibre and healthy fats and the pumpkin pie sppice makes it taste like pumpkin pie!
If you like pumpkin pie then this is the breakfast for you! Serve a slice with a nice hot cup of coffee (or a glass of skim milk) and a piece of fruit and you've got yourself a delicious and well rounded breakfast (or snack) to kick start the day!
What You Need
1 cup canned pumpkin (NOT pumpkin pie filling)
1 cup plus 2 Tbsp. splenda, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup skim milk
1/4 cup canola oil
2 cups whole wheat flour
2-1/2 tsp. Magic Baking Powder
2 tsp. pumpkin pie spice
1/4 cup ground flax seeds
1 scoop natural protien powder (if desired!)
1 pkg. (250 g) Light Brick Cream Cheese Spread, softened
Make It
HEAT oven to 350ºF.
MIX pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat cream cheese spread, remaining granulated sugar and remaining egg white with whisk until well blended.
SPOON half the pumpkin batter into 9x5-inch nonstick loaf pan sprayed with cooking spray; cover with layers of cream cheese mixture and remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in centre comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove from pan to wire rack; cool completely.
SPOON half the pumpkin batter into 9x5-inch nonstick loaf pan sprayed with cooking spray; cover with layers of cream cheese mixture and remaining pumpkin batter.
BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in centre comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove from pan to wire rack; cool completely.
How to Store Bread
Wrap cooled bread in foil or plastic wrap. Store in refrigerator up to 4 days.
nutritional information 
Serving Size = 1 slice (73 g)
Calories: 220
Total fat: 7 g
Saturated fat: 2 g
Cholesterol: 10 mg
Sodium: 190 mg
Carbohydrate: 36 g
Dietary fibre: 1 g
Sugars: 23 g
Protein: 4 g
Vitamin C: 2 % DV
Calcium: 8 %DV
Iron: 8 %DV
Nutrition Bonus
Who knew that vitamin A could come in such a delicious format! The pumpkin in this bread makes it an excellent source.
Enjoy and Stay Healthy!
Andrea :)
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