Nicely spiced with cloves, cinnamon and pumpkin, this bread is a family favorite. Everyone who tastes a slice asks for the recipe. You can substitute raisins or chocolate chips for the walnuts. —Jean-Marie Hirsch of East Rochester, New York
- 1 cup whole wheat flour
- 1 cup sugar
- 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 cup canned pumpkin
- 1/2 cup egg substitute
- 1/3 cup water
- 1/4 cup canola oil
- 1/2 cup chopped walnuts
- In a bowl, combine the first eight ingredients. In another bowl, combine the pumpkin, egg substitute, water and oil. Stir into dry ingredients just until moistened. Fold in walnuts.
- Spoon into a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).
Originally published as Whole Wheat Pumpkin Nut Bread in Light & Tasty October/November 2001, p39
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