Even with Halloween festivities behind us and the falling of the leaves, it seems like everyone is still on the pumpkin-lovin’ train. I’m sure you’ve already had your fair share of pumpkin lattes, studied with the help of a pumpkin candle, scrounged the stores for pumpkin tea, perhaps capped off your Thanksgiving dinner with too many slices of pumpkin pie.
Not only does pumpkin smell and taste great- but it’s great for you. Besides being low in calories and fat, it also has anti-aging benefits due to the high carotenoid content, responsible for that intense orange color also found in carrots and sweet potatoes, which is great for your skin and eyesight.
This super squash’s high vitamin C value may also be just what you need to ward off any unwanted viruses with the start of flu season.
Finally, the high fiber content from the pumpkin and the whole wheat flour promises to keep you full during those early morning classes. Just make sure to buy canned pumpkin purée rather than the pumpkin pie filling! The huge can will yield lots of leftovers. Great for breakfast, or maybe just as a snack paired with your pumpkin beverage of choice, this bread will surely do the trick.
3 egg whites
1 3 / 4 cups canned pumpkin purée
1 cup sugar (or sweetener of choice)
1 tbsp. maple syrup
2 cups whole wheat flour
1 tsp. baking soda
1 tbsp. ground cinnamon
1 / 4 tsp. ground cloves
1 / 4 tsp. ground ginger
1 cup fresh or dried cranberries
1 / 2 walnuts, chopped
(Optional-chocolate chips, raisins, pumpkin seeds, other nuts)
1. Preheat oven to 325°F. Line a loaf pan with aluminium foil and spray with cooking spray (for easy removal) or just spray pan directly.
2. Add the wet ingredients and mix well. In a separate bowl, mix all the dry ingredients. Add the wet to the dry, mixing until fully incorporated.
3. Pour the mixture into your loaf pan, spreading it out evenly to reach all sides and smoothing it out at the top. Bake for 55 minutes, or until a toothpick comes out clean.