(Adapted from Everyday Cooking with Dr. Dean Ornish)
Richard E. Collins, MD
The Cooking Cardiologist©
South Denver Cardiology Associates
Here is an easy fall recipe to have with a warm soup. This autumn pumpkin bread recipe is ultra low in fat and has been a winner for heart patients following the Heart Disease Reversal Diet of Dr. Dean Ornish. No need for real butter on this bread, but apple butter or maple pumpkin butter from Whole Foods would be a perfect topping. The pumpkin bread is not too sweet, but extra honey could be added. For me, the bread is perfect without more honey or sugar.
- 1 cup unbleached all-purpose flour
- 1-cup whole-wheat flour
- For gluten free bread, substitute 2 cups of Cup 4 Cup flour
- 2t baking powder
- 1t baking soda
- 1t cinnamon
- Pinch of ground nutmeg
- ¾ cup canned unsweetened pumpkin puree
- ½ cup egg substitute
- ¼ cup nonfat milk
- 2 jars of organic banana baby food or 1 mashed ripe banana
- ¼ cup honey plus 2T for additional sweetness if desired
- ½ cup raisins
- Pumpkin seeds for garnish topping
- Optional apple butter or pumpkin butter for topping in place of real butter
Preheat oven to 3500F. Prepare a 9-inch loaf baking pan, non-stick or slightly greased.
In a large bowl, combine the dry ingredients: flour, baking powder & soda, cinnamon and nutmeg. For the wet ingredients, combine the pumpkin, egg substitute, milk, banana and honey in another large bowl. Add wet ingredients to dry ingredients. Stir until combined. Add the raisins and combine.
Transfer batter to the loaf pan. Garnish the top with pumpkin seeds. Bake for 40-50 minutes until a toothpick inserted into the center comes out clean. Remove from pan and cool before slicing.
Serves 12. Serving size: 1/12 slice. Nutrition Info: Calories: 130, Total Fat: 0 g, Saturated Fat: 0 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 210 mg, Carbohydrate: 30 g, Fiber: 2 g, Protein: 4 g
Diabetic Exchanges: 2 Starch