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Holden Comprehensive Cancer Center at The University of Iowa

The Colorful Plate
Breads

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Pumpkin and Nut Loaf

 Submitted by: Nancy Kraft
Food and Nutrition Services
Source: Veggie Life, January 1998
1-3/4 cups unbleached white flour 1/3 cup fresh orange juice
1 teaspoon baking soda 2 Tablespoons vegetable oil
1/4 teaspoon salt 1 large egg, lightly beaten
2/3 cup brown sugar, firmly packed 1/3 cup chopped walnuts, toasted
1-1/4 teaspoons pumpkin pie spice Cooking spray or oil
1 cup mashed or canned cooked pumpkin  
  1. Preheat oven to 350°. Lightly spray or oil an 8-1/2"x4-1/2" loaf pan.
  2. In large bowl, whisk together flour, baking soda, salt, brown sugar and pumpkin pie spice. In another bowl, whisk together pumpkin, orange juice, oil and egg.
  3. Make well in center of dry ingredients. Add wet ingredients and stir just until blended. Fold in walnuts.
  4. Spoon batter into prepared pan. Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes in pan on rack; remove from pan and let cool completely on rack.

Serves: 12 Nutrition Facts

Calories: 170 Saturated Fat: 0.6 gm
Carbohydrate: 29 gm Fiber: 1 gm
Cholesterol: 18 mg Protein: 4 gm
Fat: 5 gm Sodium: 161 mg

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