Monday Message - Recipe of the Week

Pumpkin Bread

Enjoy the aroma of pumpkin pie all year long with this delightfully rich and hearty quick bread. Pour a glass of low-fat milk to enjoy with a slice at breakfast - and you and your family are ready to start the day.

Ingredients

Vegetable oil or cooking spray
2 ⅔ cups sugar
⅓ cup canola oil
⅓cups unsweetened applesauce
1 15-ounce can pumpkin
4 eggs
⅔ cup nonfat plain yogurt
2 ⅔ cups all-purpose flour
⅔ cup toasted wheat germ
1 ½ teaspoons salt
2 teaspoons baking soda
1 ½ teaspoons baking powder
1teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 ½ cups raisins

Directions

1. Preheat oven to 350 F. Spray two 8 ½-by-4 ½-by 2 ½-inch loaf pans or 24 muffin tins with the cooking spray.
2. Cream together the sugar, canola oil, applesauce, pumpkin, eggs and yogurt until smooth.
3. Stir together the flour, wheat germ, salt, baking soda, baking powder, cloves, cinnamon and nutmeg.
4. Combine the dry mixture with the wet one; stir until well combined. Fold in the raisins.
5. Pour into the prepared pans (fill the muffin tins ⅔ full). Bake for 50 minutes (loaves) or 25 minutes (muffins).

Cooking Tip

Instead of raisins, substitute sweetened dried cranberries, which lend a tangy taste.
This freezes well as mufffins or bread, up to three months. Thaw at room temperature, in the microwave (about 15 seconds per muffin or slice, or in the toaster (slices only).
Recipe by Corrina Riemann, RD from Cooking Healthy Across America, © American Dietetic Association.