Back with a delicious recipe :)

Boy, oh Boy has this semester been busy! I literally do not have time to even think about taking pictures of the food I make because I need to inhale it in 10 minutes before I have to go somewhere else! I did have time last Friday (when I should have been studying for an exam but needed a break) to make some pumpkin bread. It is absolutely DELICIOUS! I love the idea of squash or pumpkin in baked goods because it lets you go light on the fat and still have a delicious and moist product. It is also high in vitamin A and provides some fiber. If you are wondering what to do with your pumpkin, I strongly suggest you try this recipe...you will not be disappointed :)

As for posting for the next few weeks...they will be few and far between, but I will try to keep up with it!

Wheat Pumpkin Bread

Ingredients

◦ 1 ½ cups all purpose flour

◦ 2 cups whole wheat flour

◦ 1 tbsp baking powder

◦ 2 tsp baking soda

◦ 1 tsp salt

◦ 1 tsp ground nutmeg

◦ 1 tsp ground cinnamon

◦ ½ tsp ground allspice

◦ 1 ½ cups granulated sugar

◦ 2 egg whites or ½ cup egg substitute

◦ ½ cup canola oil

◦ ½ cup low-fat buttermilk (if you don't have buttermilk, use sour milk or 1/2 cup skim milk + 1 tsp cream of tarter)

◦ 2 large eggs

◦ 2/3 cup water

◦ 1 can pumpkin

◦ 1/3 cup chopped pecans

Directions

1. Preheat oven to 350F
2. Combine flours and all of the dry ingredients except the sugar into a medium bowl.
3. Place the sugar, egg whites or egg substitute, oil, buttermilk and eggs in to a large bowl and beat with a mixed on high until well blended.
4. Add 2/3 cup of water and pumpkin, beating on low speed until blended.
5. Add flour to the mixture, beating on low speed just until combined.
6. Spoon batter into 2 9x5" loaf pans coated with cooking spray.
7. Sprinkle with pecans and bake at 350F for 1 hour, or until wooden pick inserted comes out clean.
8. Cool 10 minutes n pans on a wire rack; remove from pan and cool completely on wire rack.