Recipe - Pumpkin Bread

Makes 8 servings

Enjoy this delicious and moist quick bread for breakfast, dessert, or a snack.

2 cups whole-wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup canned pumpkin puree
¼ cup honey
½ cup soy milk
2 tablespoons vegetable oil
½ cup raisins or currants (optional)

Preheat the oven to 350ºF. Coat a 9" X 5" loaf pan with nonstick spray.

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.

In a medium bowl, combine the pumpkin, honey, soy milk, and oil. Add the pumpkin mixture and the raisins or currants (if using) to the flour mixture. Mix until just well-blended. Transfer to the prepared loaf pan, and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes. Remove to a wire rack to cool completely.

Per serving: 182 calories, 4.4 g. fat, 4.9 g. protein, 33.6 g. carbohydrates, 4.4 g. fiber, 0 mg. cholesterol, 283 mg. sodium