Even with Halloween festivities behind us and the falling of the leaves, it seems like everyone is still on the pumpkin lovin’ train. I’m sure you’ve already sipped your fair share of pumpkin lattes, studied with the help of a pumpkin candle, scrounged the stores for pumpkin tea, and perhaps capped off your Thanksgiving dinner with too many slices of pumpkin pie (and happily finished off the leftovers the following days). And whether or not you chose to adorn your front steps with pumpkins, their abundance has without a doubt got you seeing a lot of orange! With all this exposure to the festive squash, it’s difficult to not find yourself with the sudden unexplained craving. So how about a comforting pumpkin bread that guarantees to satisfy without weighing you down? Great for breakfast, or maybe just as a snack paired with your pumpkin beverage of choice, this bread will surely do the trick. You may have missed your opportunity to decorate for Halloween, but you can surely compensate by adding some orange to your diet!
Not only does pumpkin smell and taste great- but it’s great for you. Besides being low in calories and fat, it also has anti-aging benefits due to the high carotenoid content (responsible for that intense orange color also found in carrots and sweet potatoes) which is great for your skin and eyesight. I think we could all use some help in the skin department with end of semester cramming just around the corner! This super squashes high vitamin C value may also be just what you need to ward off any unwanted viruses with the start of flu season. Finally, the high fiber content from the pumpkin and the whole wheat flour promises to keep you full during those early morning classes. Just make sure to buy canned pumpkin purée rather than the pumpkin pie filling! The huge can will yield lots of leftovers- maybe next year instead of candy, you can hand out pumpkin bread?
- 3 egg whites
- 1 3 / 4 cups canned pumpkin purée
- 1 cup sugar (or sweetener of choice)
- 1 tbsp. maple syrup
- 2 cups whole wheat flour
- 1 tsp. baking soda
- 1 tbsp. ground cinnamon
- 1 / 4 tsp. ground cloves
- 1 / 4 tsp. ground ginger
- 1 cup fresh or dried cranberries
- 1 / 2 walnuts, chopped
- (Optional-chocolate chips, raisins, pumpkin seeds, other nuts)
1. Preheat oven to 325°F. Line a loaf pan with aluminium foil and spray with cooking spray (for easy removal) or just spray pan directly.
2. Add the wet ingredients and mix well. In a separate bowl, mix all the dry ingredients. Add the wet to the dry, mixing until fully incorporated.
3. Pour the mixture into your loaf pan, spreading it out evenly to reach all sides and smoothing it out at the top. Bake for 55 minutes, or until a toothpick comes out clean.