Orange Spice Pumpkin Bread
What is unique about this recipe is that it calls for putting a whole orange (seedless) into a food processor. Everything gets whirled up into a colorful and flavorful orange puree!
Makes 12 servings
1 large orange
1/3 cup less fat margarine (with 7 or 8 grams fat per tablespoon and no trans fats)
1 cup EQUAL "SUGAR LITE" product (a packaged blend of sugar and EQUAL sweetener) or use 1/2 cup sugar and 1/2 cup SPLENDA sweetener if desired
1/3 cup brown sugar, packed
1 large egg
1/4 cup egg substitute
1 cup canned pumpkin
1/3 cup orange juice
1 cup whole wheat flour
1 cup unbleached white flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon pumpkin pie spice
- Preheat oven to 350 degrees. Coat a 9 x 5-inch loaf pan with canola cooking spray (or lightly grease).
- Cut orange into wedges, and remove seeds (if there are some). Place orange wedges (peel and all) into a food processor. Pulse until finely chopped, set aside.
- In a large mixing bowl, beat less fat margarine with sugar blend and brown sugar until smooth. Beat in egg and egg substitute one at a time. On low speed, beat in pumpkin, orange juice and the ground orange.
- Add flours, baking soda, baking powder, salt and pumpkin pie spice together in 8-cup measure. Add flour mixture into orange mixture, stirring just until combined. Spoon batter into prepared loaf pan.
- Bake for about one hour (until toothpick inserted near center comes out clean). Enjoy warm or cold.
1.2 g monounsaturated fat, 1.2 g polyunsaturated fat,
18 mg cholesterol, 2.5 g fiber, 337 mg sodium.
Calories from fat: 18 percent.
Omega-3 fatty acids = approx. .2 g (depending on the margarine)
Omega-6 fatty acids = approx. .8 g (depending on the margarine)
