Low Fat Autumn Pumpkin Bread

Reversing Heart Disease Recipe

With Fall right around the corner and it becoming pumpkin season, it seamed fitting to dig out a recipe from our friend Dr. Richard Collins The Cooking Cardiologist. This recipe is adapted from Everyday Cooking with Dr. Dean Ornish and fits right in with our current heart disease reversal program. 
This easy fall recipe is perfect to have with a warm soup. It 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 would be a perfect topping. The pumpkin bread is not too sweet, but extra honey could be added.
Recipe:
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

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South Denver Cardiology

Randy Cupps Graduated from Western Colorado University in Gunnison, Colorado, in 1983 with a degree in Physical Education with an emphasis in Exercise Physiology. Randy started his medical career in 1980 as an Emergency Medical Technician (EMT) working on an ambulance and in an emergency room. He then joined South Denver Cardiology in 1986 when it was South Denver Cardiac Rehabilitation as an Exercise Physiologist conducting a wide variety of Graded Exercise Testing on a diverse patient population. Randy continues to keep his EMT current, and he is certified by the American College of Sports Medicine as a Clinical Exercise Physiologist. In 2012 Randy acquired the role of business development, marketing, and physician relations manager at SDCA.

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