We tend to forget about pumpkin when it isn't Halloween or Thanksgiving but since it has so much to offer nutritionally, you might consider making this year round.
Makes 10 servings
2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 large egg
1 cup low-fat buttermilk
1 apple, peeled, cored, and grated
1/2 cup canned pumpkin puree
1 teaspoon confectioners' sugar
- Preheat the oven to 350 F; spray a 9 x 5-inch loaf pan with nonstick spray
- In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice. In a small bowl, beat the egg; add the buttermilk, apple, and pumpkin. Pour over the flour mixture; stir until just blended (do not overmix).
- Spoon into the pan. Bake until a toothpick inserted in the center comes out clean, 1-1 1/4 hours. Cool in the pan on a rack 10 minutes; remove from the pan and cool completely on the rack. Dust with the confectioners' sugar.
Per Serving (1/10 of loaf): 137 Cal, 1 g Fat, 0 g Sat Fat, 0 g Trans Fat, 22 mg Chol, 243 mg Sod, 28 g Carb, 1 g Fib, 4 g Prot, 57 mg Calc.
POINTS value: 3
Comments: Simple to make. We used 2/3 cup apple sauce instead of the grated apple. The inside is very moist.
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