Low Fat Autumn Pumpkin Bread
Reversing Heart Disease Recipe
With Fall right around the corner and it becoming pumpkin season, it seamed fitting to dig out a recipe from our friend Dr. Richard Collins The Cooking Cardiologist. This recipe is adapted from Everyday Cooking with Dr. Dean Ornish and fits right in with our current heart disease reversal program.
This easy fall recipe is perfect to have with a warm soup. It is ultra-low in fat and has been a winner for heart patients following the Heart Disease Reversal Diet of Dr. Dean Ornish. No need for real butter on this bread, but apple butter or maple pumpkin butter would be a perfect topping. The pumpkin bread is not too sweet, but extra honey could be added.
Recipe:
1 cup unbleached all-purpose flour
1-cup whole-wheat flour
For gluten free bread, substitute 2 cups of Cup 4 Cup flour
2t baking powder
1t baking soda
1t cinnamon
Pinch of ground nutmeg
¾ cup canned unsweetened pumpkin puree
½ cup egg substitute
¼ cup nonfat milk
2 jars of organic banana baby food or 1 mashed ripe banana
¼ cup honey plus 2T for additional sweetness if desired
½ cup raisins
Pumpkin seeds for garnish topping
Optional apple butter or pumpkin butter for topping in place of real butter
Preheat oven to 3500F. Prepare a 9-inch loaf baking pan, non-stick or slightly greased.
In a large bowl, combine the dry ingredients: flour, baking powder & soda, cinnamon and nutmeg. For the wet ingredients, combine the pumpkin, egg substitute, milk, banana and honey in another large bowl. Add wet ingredients to dry ingredients. Stir until combined. Add the raisins and combine.
Transfer batter to the loaf pan. Garnish the top with pumpkin seeds. Bake for 40-50 minutes until a toothpick inserted into the center comes out clean. Remove from pan and cool before slicing.
Serves 12. Serving size: 1/12 slice. Nutrition Info: Calories: 130, Total Fat: 0 g, Saturated Fat: 0 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 210 mg, Carbohydrate: 30 g, Fiber: 2 g, Protein: 4 g
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