Breakfast

Whole Grain Pumpkin Loaf is for Breakfast, Snack.

Whole Grain Pumpkin Loaf takes several minutes to prepare.

Whole Grain Pumpkin Loaf takes several minutes to cook.

Whole Grain Pumpkin Loaf makes 24 servings.

The ingredients for Whole Grain Pumpkin Loaf are:

1/2 c. canola oil
1/2 c. unsweetened apple sauce
1 cup Splenda
1/2 c. firmly packed light brown sugar
1/2 c. molasses
2 eggs, well beaten
16 oz. can pumpkin (not pie filling)
2 c. flour
1/2 c. whole wheat flour
2/3 c. Sunny Boy or Red River Cereal
1/3 c. wheat bran
(or 1 cup mixed whole grains)
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1/2 tsp. salt
1/4 c. raisins, seeds or nuts

Here is how you make Whole Grain Pumpkin Loaf:

This recipe makes two loafs, 12 slices per loaf. Preheat oven to 375 degrees. Grease 2 loaf pans. Beat oil, apple sauce, Splenda, brown sugar and molasses until well blended. Blend in egg and pumpkin. Stir flours, cereal, bran, soda, cinnamon, cloves, nutmeg and salt into mixture just until moistened. Fold in nuts/seeds/raisins. Fill pans and bake 50 minutes to 1 hour, until pick comes out clean. Cool on rack. The cereal grains will soften if the loaf is wrapped and eaten the next day. Number of Servings: 24Recipe submitted by SparkPeople user PRAIRIEDAWNPAM.

The nutritional information for Whole Grain Pumpkin Loaf is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 164.7

• Total Fat: 5.9 g
• Cholesterol: 17.7 mg
• Sodium: 165.1 mg
• Total Carbs: 27.3 g
• Dietary Fiber: 2.5 g
• Protein: 3.1 g