Pumpkin Bread

Recipe Ingredients

		Safflower oil - for coating loaf pan
1 1/2 cups	93g / 3.3oz	Whole-wheat pastry flour
1/2 cup	31g / 1.1oz	Raw oats - ground in blender
2 teaspoons	10ml	Baking powder
2 teaspoons	10ml	Baking soda
2 teaspoons	10ml	Cinnamon
2 teaspoons	10ml	Nutmeg
1/4 teaspoon	1.3ml	Allspice
2 teaspoons	10ml	Grated gingerroot
1/2 cup	164g / 5.8oz	Maple syrup
1/4 cup	59ml	Molasses
1/4 cup	59ml	Safflower oil or softened butter
2		Egg whites
1		Egg
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Grated orange peel
1 cup	237ml	Canned or cooked fresh pumpkin puree

Recipe Instructions

1. Preheat oven to 350F. Lightly oil a 2-quart loaf pan.

2. In a large mixing bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, and allspice.

3. In a separate bowl combine gingerroot, maple syrup, molasses, oil, egg whites, egg, lemon juice, orange peel, and pumpkin.

4. Combine contents of both bowls, mixing very lightly. Pour into prepared loaf pan and bake for 50 to 60 minutes. Let cool before slicing.

Makes 1 large loaf.

Source:
the California Culinary Academy

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