If you love pumpkin bread, here is a healthier version that' s easy to make. This bread could work with breakfast, paired with a glass of Skim (or Soy) milk, yogurt, scrambled eggs or fresh fruit. On the other hand, it' s sweet enough to make a great dessert or snack!
This article is part of a new series on Nutrition for Runners. Heatherfrom the blog, Trials of Training, has offered her expertise in Nutrition to runners in the Lounge to pass along information on recipes, nutrition, and running/food related questions. She has her BS in Nutrition from Penn State, she is currently working to be a Registered Dietician, and is a loves to help runners with their questions.
This is the perfect example of still treating yourself to something you love, without sabotaging your diet! The recipe even includes whole-wheat flour, adding some extra nutrients and fiber. You' ll find all the nutrition information at the bottom.
Pumpkin Bread ( makes 12 servings)
1.5 cup All-Purpose flour 1.5 cup whole wheat flour 2 tsp ground cinnamon 1 tsp baking soda 1/2 tsp salt 1/2 tsp baking powder 1/2 tsp ground nutmeg 1.5 cup sugar (you can take this as low as 1.25 cup sugar without affecting taste too much) 1.5 cans of pumpkin 2 eggs 1/8 cup cooking oil
Directions: Preheat oven to 350*. Mix well until all ingredients are combined. Bake in floured loaf pans for 50-60 minutes or until toothpick inserted into the center of the loaf comes out clean. Cool 10 minutes in pan, remove from pan and cool for another 10 minutes before slicing.
Nutrition Information (per serving):
Calories: 220 Fat: 2.25g (Saturated Fat: <0.5 g) Carbohydrates: 48.5 g (Sugar: 27 g) Fiber: 3.5 g Protein: 4.5 g Cholesterol: 26 mg Sodium: 130 mg Calcium: 25 g