Maple-Raisin Pumpkin Bread

MAPLE-RAISIN PUMPKIN BREAD

Ingredients (makes 12 slices):

• 1 1/4 cups whole wheat flour
• 1/4 cup all purpose flour
• 1/2 cup brown sugar
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1 cup pumpkin
• 1/4 cup olive oil
• 2 liquid egg whites
• 1/4 cup water
• Cinnamon, to taste
• 1 tbsp. maple syrup
• 1/4 cup raisins

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DIRECTIONS

Preheat oven to 350* and grease a loaf pan with cooking spray. Combine dry ingredients and wet ingredients in separate bowls (minus the cinnamon, maple syrup and raisins) and then combine them all together. When batter is smooth, top with raisins and mix until they are evenly distributed.

Pour batter into the loaf pan and evenly distribute maple syrup and cinnamon over the top of the batter to ensure that you’ll get a taste with every bite!

Bake at 350* for 50-60 minutes (depending on the oven), or until you can stick a toothpick in the middle and it comes out clean.

Remove from the loaf pan and allow to cool on a plate before slicing.

I tried a slice for myself and really enjoyed it! It has a much better texture than other breads I’ve made – leaning more toward the “something-you’d-find-in-a-bakery” side of the spectrum than “something-Jenn-experimented-with-and-failed-miserably” side 😉 This feat in and of itself is impressive, haha!

But perhaps the best part was that I gave Bobby a blind taste test and even HE liked it! I made him try it with his eyes closed because he doesn’t normally eat pumpkin or raisins and I knew if he saw the slice he would have a predisposed bias to think it wasn’t good. So he took a bite, eyes closed, and said he thought it was “tasty” And when I told him what it was, he said that while he could definitely taste the raisins, the pumpkin wasn’t as pronounced. So good news if you’re not a huge fan of pumpkin 😉 Let me know if you try it!

Nutrition Information (1 slice):

• 140 calories
• 5g fat
• 22g carbohydrates
• 2g fiber
• 3g protein