Pumpkin Wholegrain Bread       
Makes one large loaf/20, 1.5 oz. (41g) slices



Blend in separate bowl with whisk:

3 tablespoons butter                                          
2 tablespoons vegetable oil                             
3 tablespoons flax meal                                    
2/3 cup packed brown sugar                           
1 large egg                                                            
¼ cup (2 oz) silken tofu**                                  
1 cup canned pumpkin                                     
½ cup lowfat milk                                                
½ cup chopped walnuts OR raisins   

2 cups whole wheat flour* 

1 tablespoon baking powder

1 teaspoon ground cinnamon

¼ teaspoon salt

¼ teaspoon baking soda

¼ teaspoon ground nutmeg

1/8 teaspoon ground ginger OR cloves


  1. Preheat the oven to 350 ° F.
  2. Grease the bottom and lower sides of one, 8 ½ X 4 ½ -in loaf pan.
  3. Cream the butter and sugar together until smooth.  Beating on medium high,
    drizzle in the oil and add the flax meal.  Beat 2 minutes. Add the egg and
    tofu; beat until fluffy.
  1. Add the pumpkin and milk; blend on low. Spoon in the dry mixture and mix on low just until blended. Stir in the nuts or dried fruit.     (Analysis at right used walnuts).
  1. Bake in the center of the oven for 55 to 65 minutes—center tests done at (200-210 ° F).
  2. Cool loaf 5 minutes; remove from pan and cool on wire rack.  Wrap and freeze or slice. 


*Used whole white wheat flour, Hudson Cream
 **OR, additional 1 T. flaxmeal + 3 T. water

Download Book and Bake at www.homebaking.orgThe Pumpkin Runner by Marsha Diane Arnold Illustrated by Brad Sneed. Dial Books for Young Readers. 1998. ISBN 0-8037-2124-2.









Recipe provided by The Sugar Association, Inc.