This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” -Jim Davis, Creator of Garfield
This is a little more difficult to make than a simple muffin recipe. The extra step of whipping the egg whites until frothy is worth it, though, because it adds a lightness to the bread that it doesn’t have otherwise.
While the recipe seems to have a lot of ingredients, most of them are pretty common pantry items and this is well worth making. Rich, moist, spicy... the perfect quick bread for breakfast.
Servings: 8 | Serving size: 1 slice
Cooking Time: 90 Minutes
This recipe can be multiplied by 2, but you should use two loaf pans. Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently in a warm oven. This will freeze fairly well if sealed tightly in a plastic bag.
Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).
Place a small skillet over high heat and add the dried pumpkin seeds. Cook while stirring frequently until the seeds begin to brown. If they begin to pop remove the pan from the heat and continue to stir until browned.
Add the toasted seeds to a bowl with the two teaspoons of brown sugar and 1/4 teaspoon cinnamon and stir until well blended. Set aside.
Whisk the egg yolk until smooth. Add the canola oil and whisk together until smooth. Add the Splenda or Z-Sweet, yogurt and vanilla extract and whisk until smooth.
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 and cloves in a sifter and sift into the mixing bowl. Sprinkle the flakes of oatmeal over the top.
Gently fold the creamed mixture together with the flour and oatmeal mixture. As this is blended, slowly add the grated zucchini and raisins.
Just as the zucchini is blended in, add the buttermilk and fold until smooth. As soon as the mixture is well blended, add the frothed egg whites and fold together until smooth.
Pour the batter into the lined Pyrex dish and sprinkle the pumpkin seed mixture evenly over the top. Place the loaf pan in the preheated oven. Bake for 60 minutes.
Serving size: 1 slice
|Calories 218||Calories from Fat 45|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 35g||12%|
|Dietary Fiber 3g||12%|
|Vitamin A 3%||Vitamin C 10%|
|Calcium 13%||Iron 16%|
|Vitamin K 6 mcg||Potassium 335 mg|
|Magnesium 75 mg|