Friday, June 15, 2012

80(ish)--- Light Pumpkin Gingerbread

I don't know how to explain this.  My craving for holiday food in June must be hormone related (as is everything in pregnancy, or so I've read).  I'm afraid you will have to bear with me until October.

Light Pumpkin Gingerbread
Makes 1 loaf, ~10 slices

15 oz pumpkin puree
1 cup sugar
3 egg whites
1/4 cup walnut oil or olive oil
1 3/4 cup all-purpose flour
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1 tsp baking soda
1/4 tsp baking powder

Preheat oven to 350 degrees.  In a large bowl, beat together egg whites, sugar, oil, and pumpkin until smooth.  Mix in flour, followed by spices, baking soda, and baking powder.  Pour mixture into a 9 x 13" loaf pan, prepared with baking spray.  Bake for ~45 minutes, testing center with a toothpick to ensure doneness.  

Nutrition Info per 1 slice: 222 calories, 5.5 g fat, 4 g protein, 38 g carbohydrates, 2 g fiber

1 comment:

  1. A nice loaf of pumpkin bread would be perfect for teaching children healthy eating. Whether they eat it or not after the lesson, I'd consider a bonus.