Pumpkin Bread

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 60 min
Total time: 90 min
Yield: 32 servings
Ingredients: 1 can, g Pumpkin (canned, unsalted); 1 cup Sugars; 1/4 cup Soybean Oil; 1 cup Yogurt (Plain, Low-Fat); 1 1/2 cups Wheat Flour (All-Purpose, Enriched); 1 1/2 cups Whole Wheat Flour (Unenriched); 2 teaspoons Baking powder; 2 teaspoons Baking soda; 2 teaspoons Ground cinnamon; 1/2 teaspoon Salt; 1 cup Raisins (Dark)

Two loaves of pumpkin bread with yogurt, whole wheat flour and raisins — about 104 calories per slice, 32 slices in total.

104kcal per serving

2.2gprotein

20.1gcarbs

2gfat

151 mgsodium

Sodium is calculated without salt added to taste.

Per 1 serving of 32 — 1 slice, 2 loaves of 16. Estimated; may vary.

Prep15 min

Cook60 min

Total90 min

Makes32 servings

DifficultyMedium

Pumpkin bread made with a whole can of pumpkin, low-fat yogurt and half whole wheat flour, baked as two loaves. Each loaf cuts into 16 slices, so the recipe gives 32; one slice is about 104 calories with 2 g of protein and just over 1 g of fibre, lighter than most quick breads because yogurt replaces most of the oil.

Stop stirring as soon as the flour disappears. Quick breads go tough and tunnelled when the batter is overmixed, so fold the dry ingredients into the pumpkin mixture with a spatula in a few strokes, add the raisins, and get it into the pans. A few streaks of flour are fine.

The loaves freeze well: cool completely, slice, and freeze with parchment between slices so you can pull one at a time for breakfast. Toasted with a little butter or cream cheese it is a solid weekday breakfast. Chopped walnuts can replace half the raisins.

Ingredients

Amounts below make 32 servings, one serving is 1 slice, 2 loaves of 16.

Pumpkin (canned, unsalted)1 can, g (425 g)
Sugars1 cup (200 g)
Soybean Oil1/4 cup (54 g)
Yogurt (Plain, Low-Fat)1 cup (245 g)
Wheat Flour (All-Purpose, Enriched)1 1/2 cups (188 g)
Whole Wheat Flour (Unenriched)1 1/2 cups (180 g)
Baking powder2 teaspoons (9 g)
Baking soda2 teaspoons (9 g)
Ground cinnamon2 teaspoons
Salt1/2 teaspoon (3.1 g)
Raisins (Dark)1 cup (145 g)

Cook’s tips

Measure flour by spooning it into the cup and levelling off; packed cups make a dry, heavy loaf.
Do not overmix; stir just until no dry flour shows, then stop.
Cool completely before wrapping. Keeps 3 days at room temperature, a week in the fridge or 3 months sliced and frozen.
Contains: milk (yogurt), wheat (all-purpose and whole wheat flour).
For dairy-free, use an unsweetened plant-based yogurt. A cup-for-cup gluten-free flour blend can replace both flours with a slightly denser result.

Method

Wash your hands and all surfaces before you start.
Preheat the oven to 350°F. Grease two 9x5-inch loaf pans.
In a large bowl, beat together the pumpkin, sugar, oil and yogurt.
In another bowl, combine both flours, the baking powder, baking soda, cinnamon and salt.
Add the dry mixture to the pumpkin mixture and stir until just moistened. Fold in the raisins.
Divide the batter between the pans and bake about 1 hour, until a toothpick in the centre comes out clean.
Cool 10 minutes in the pans, then turn out and cool completely before slicing.

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