Fall is in the Air!
Baked Pumpkin Bread
With school, extra-curricular activities, homework, work, and parent-teacher conference, both kids and
adults need sustenance to help them power through their busy week! Try this healthy recipe for BAKED
PUMPKIN BREAD. This is a lower-calorie quick bread that does not skimp on flavor. Buttermilk
guarantees a moist crumb, too. Great for afternoon snacks!
Prep Time: 10 Min Cook Time: 1 Hr
Ingredients
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup solid pack pumpkin puree
1 cup packed brown sugar
1/2 cup buttermilk
1 egg
2 tablespoons butter, softened
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift the flour, baking soda, salt, cinnamon, and nutmeg into a large bowl. Mix in the pumpkin,
brown sugar, buttermilk, egg, and butter until well blended. Pour into a 9×5 inch loaf pan and
smooth the top.
3. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out
clean.
Ways to serve it up:
Bake a loaf fresh for the week, then slice as you go.
Bake several loaves and freeze, pulling them out as needed. (Muffins and quick bread can be
frozen for up to 3 months.)
Slice loaves and freeze servings individually (wrap each in cellophane, then in a resealable plastic
bag). Kids can grab one from the freezer in the morning for a snack if they are going straight from
school to an after-school activity.
Nutritional Information: Amount Per Serving
Calories: 162 | Total Fat: 2.7g | Cholesterol: 23mg