Oats, walnuts, and pumpkin—an excellent source of the antioridant beta-carctene—are all packed into this moist, flavorful loaf, perfect for snacking or for dessert
- 1‘1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- ‘/2 teaspoon ground cinnamon
- 1/4 teaspoon ground mace
- 1/2 teaspoon ground cloves
- 3/4 cup oat bran
- 1 cup canned pumpkin puree
- 1 large egg
- 1 large egg white
- 1 cup vegetable oil
- 3/4 cup firmly packed brown sugar
- 1/4 cup orange juice
- 2 teaspoons grated orange rind
- 1/2 cup chopped walnuts (2 ounces)
Preparation time | 15 minutes
Cooking time | 1 hours
1. Preheat the oven to 325°F. Lightly grease a 9-by-5-by-3-inch loaf pan. Ina large bow! stir together the flour, baking powder, baking soda, salt, cinnamon, mace, and cloves. Stir in the oat bran,
2. in a medium bow! combine the pumpkin, egg. egg white, oil, sugar, orange juice, and orange rind, Add this mixture to the dry ingredients and stir until just combined. Fold in the walnuts,
3. Pour the batter into the loaf pan and bake for 1 hour, of until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 5 minutes, then turn it out onto a rack to cool. Makes 12 %/s-inch slices.
Each serving provides | Caones 197, fal Sa. saturated fal 1g, cholesterol 18 mg, sodium 194 mg yirates ‘SD o, ther? Gg, orotem 44
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