Navajo Pumpkin-Nut Loaf
Serve this pumpkin-nut cake with apple butter for dessert or tea. It would even make a nice lunch or brunch dish topped with a mild-flavored cheese and toasted for open-faced sandwiches.
  • 1-1/2 cups flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 1 cup canned solid-pack pumpkin puree
  • 1/4 cup extra-light olive oil
  • 1 whole egg
  • 2 egg whites
  • 1/2 cup grated carrot
  • 1/4 cup pine nuts
  • 1/4 cup chopped pistachio nuts

1. Preheat oven to 350°F. Spray a 9- x 5-inch loaf pan with nonstick cooking spray.

2. In a large bowl, blend flour with sugar, baking powder, cinnamon, nutmeg and salt. Add pumpkin, oil, whole egg, egg whites, carrot, pine nuts and pistachios, and stir until evenly blended.

3. Transfer batter to prepared loaf pan and spread evenly. Bake about 45 minutes, or until a toothpick inserted in center comes out dry. Cool for 20 minutes in pan, then invert onto a rack to cool completely.

Nutritional Information
Per serving: 196 calories, 8.1g total fat, 0.9g saturated fat, 4.3g monounsaturated fat, 2.3g polyunsaturated fat, 1.2g dietary fiber, 4g protein, 28g carbohydrate, 18mg cholesterol, 196mg sodium.
Good source of: beta-carotene.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time