Directions:
- To prepare pumpkin: First of all, use a smaller variety of pumpkin (about the size of a bag of popped popcorn). The lighter the skin, the sweeter the taste. Cut the pumpkin in half and scoop out the seeds and pulp. Save the seeds for drying or roasting (trust me.) Put both halves cut side down on a foil lined baking sheet, loosely cover them with foil, and pop them in the oven for about an hour at 375. When they're done, scoop the flesh from the skin with a spoon and mush up the yummy pumpkin goodness. It should keep in a refrigetator for about a week or so. If you've decided to just go with canned pumpkin: Open the can.
- Preheat your oven to 350 degrees and ready a 9x5 inch loaf pan (cooking spray or oil work just fine.)
- In one bowl, combine the flour, oats, baking soda, salt, allspice, and cinnamon.
- In another bowl, combine the brown sugar, pumpkin, egg, egg white, and apple sauce until the mixture looks like bright orange mush.
- Stir the dry stuff into the wet stuff just until you don't see dry stuff anymore.
- Fold in the chopped apples. At this point, you can also add any solid ingredients (nuts, berries, the like) that you think would taste good inside of a loaf of pumpkin bread. Pour the batter into your loaf pan and sprinkle a few pumpkin seeds on top.
- Bake in the middle oven position at 350 degrees for about an hour, turning once or twice throughout the process. It will look and smell done - just check it with a toothpick. As a precautionary measure, I recommend putting a foil-lined baking sheet on the rack below the bread so it doesn't get so much direct heat from the bottom heating element.
- When you decide that the baking process has completed, cool the bread for about 10 minutes to let the anxiety build. Flip the loaf out of the pan and let it cool a bit more to build up some extra anxiety.
- Enjoy your supprisingly easy to make pumpkin bread and give yourself a hug for a job well done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.16 Kcal (1420 kJ) | ||
| Calories from fat | 60.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.77g | 10% | |
|---|---|---|---|
| Cholesterol | 47.56mg | 16% | |
| Sodium | 671.31mg | 28% | |
| Potassium | 228.19mg | 5% | |
| Total Carbs | 63.48g | 21% | |
| Sugars | 25.65g | 103% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 7.34g | 15% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 1.6mg | 9% | |
| Calcium | 75.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 234.02 Kcal (980 kJ) | ||
| Calories from fat | 42.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 10% | |
|---|---|---|---|
| Cholesterol | 32.82mg | 16% | |
| Sodium | 463.2mg | 28% | |
| Potassium | 157.45mg | 5% | |
| Total Carbs | 43.8g | 21% | |
| Sugars | 17.7g | 103% | |
| Dietary Fiber | 1.7g | 10% | |
| Protein | 5.07g | 15% | |
| Vitamin C | 3.9mg | 9% | |
| Iron | 1.1mg | 9% | |
| Calcium | 52.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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