This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion."
- Henry David Thoreau, American Philosopher
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.
There are two types of brown sugar - Light and Dark. These are now made by combining granulated sugar with molasses and it is the amount of molasses added that determines the darkness of the sugar. Light brown sugar has a more delicate flavor. The recipes on this Web site generally use light brown sugar unless specified otherwise.
There is no significant nutritional difference between granulated (white) sugar and brown sugar.
1 Tbsp. = 34 calories, 0g fat, 0g sat fat, 0 mono fat, 0g protein, 9g carbohydrates, 4mg sodium, 0mg cholesterol
Servings = 8 | Serving size =1 slice
Cooking Time = 90 Minutes
This recipe can be multiplied by 2.
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.
This recipe can be multiplied by two but must be cooked in two separate loaf pans.
|1 large||egg yolk|
|1 tsp||canola oil|
|2/3 cup||Z-Sweet stevia or Splenda|
|1/2 tsp||pure vanilla extract|
|1 cup||canned pumpkin|
|3 large||egg whites|
|1/2 cup||dried pumpkin seeds|
|1 1/4 cups||all purpose white flour|
|3/4 cup||whole wheat flour|
|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||non-fat buttermilk|
|2 tsp||light brown sugar|
Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).
Whisk the egg yolk until smooth. Add the reduced-fat spread and whisk together until smooth.
Whisk the canned pumkin into the mixture until smooth. Add the SplendaŽ 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.
Serving size = 1 slice
Servings = 8
Amount Per Serving
|Calories 235||Calories from Fat 68|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 32g||11%|
|Dietary Fiber 4g||16%|
|Vitamin A 97%||Vitamin C 3%|
|Calcium 11%||Iron 24%|
|Vitamin K 12 mcg||Potassium 318 mg|
|Magnesium 115 mg|