NUTMEG-INFUSED PUMPKIN BREAD

INGREDIENTS:

  • Olive oil cooking spray
  • 3/4 cup 100% apple juice
  • 1/2 cup dried apple juice–sweetened cranberries
  • 1 3/4 cups white whole-wheat flour
  • 1/2 cup maple sugar flakes
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp sea salt
  • 1 cup canned organic solid pumpkin or cooked and puréed pumpkin
  • 1/2 cup nonfat plain Greek yogurt
  • 4 egg whites
  • 1/4 cup safflower oil
  • 1 tbsp pure vanilla extract
  • 2 oz unsalted pecan pieces, toasted

INSTRUCTIONS:

  1. Lightly mist an 8 1/2 x 4 1/2-inch nonstick loaf pan with cooking spray; set aside.
  2. In a small saucepan, combine apple juice and cranberries. Place on high heat and bring to a boil; remove from heat and let sit for 10 minutes to cool slightly.
  3. In a large bowl, whisk flour, maple sugar flakes, baking powder, baking soda, nutmeg, allspice and salt until combined; set aside.
  4. In a medium bowl, stir cranberry mixture, pumpkin, yogurt, egg whites, oil and vanilla until well combined. Add cranberry-pumpkin mixture and pecans to flour mixture and stir until just moistened but no flour is visible; don’t over-mix. Spoon into pan, gently smoothing top with back of spoon or a rubber spatula.
  5. Place a rack in the bottom of a 6-qt slow cooker to elevate pan from bottom; place pan on top. (Alternatively, form 3 or 4 12-inch pieces of foil into balls and place in bottom of slow cooker to elevate pan.) Cover and cook on high for 2 hours and 45 minutes or until a wooden toothpick inserted in the center comes out clean. Transfer pan to a cooling rack and let cool for 10 minutes. Loosen bread from pan by running a spatula around inside edges. Invert onto cooling rack and let cool completely. Slice into 16 pieces.
Recipe found at cleaneatingmag.com
This post is posted on Wednesday 23 January 2013.
Currently has 234 notes
Tagged as: clean eating    eat clean    recipe    clean recipe   
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