Ingredientes para Velvet Pumpkin Bread
- for greasing pan
- 1 (15 ounce) can pumpkin puree
- 1 cup nonfat milk
- 1 large egg
- 1/2 cup margarine, melted
- 1/4 cup canola oil
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped pecans, optional
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup egg substitute
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Cómo preparar Velvet Pumpkin Bread
- Preheat oven to 350°F (175°C).
- Lightly grease and flour a 9x5x3 inch loaf pan.
- In a medium bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 cup milk, 1/4 cup egg substitute (or 1 large egg), 1/2 cup margarine (melted), and 1/4 cup vegetable oil.
- In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
- Add 1 cup granulated sugar and 1/2 cup packed light brown sugar to the dry ingredients and whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 50 minutes.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
55g
Fat
4g
Carbs
9g
