Nutmeg-Infused Pumpkin Bread
Eating a slice of our moist, slow-cooker pumpkin bread may actually improve your energy, thanks to its hearty dose of potassium.
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Nutritional Bonus: The potassium found in pumpkins aids in balancing fluid levels in the body and is necessary for energy production. But a pumpkin’s health benefits don’t end there: The gourd-like squash also contains a good dose of magnesium, which promotes a healthy immune system, contributes to bone strength and helps maintain normal heart function.
- Olive oil cooking spray
- 3/4 cup 100% apple juice
- 1/2 cup dried apple juice-sweetened cranberries
- 1 3/4 cups white whole-wheat flour
- 1/2 cup maple sugar flakes
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp sea salt
- 1 cup canned organic solid pumpkin or cooked and puréed pumpkin
- 1/2 cup nonfat plain Greek yogurt
- 4 egg whites
- 1/4 cup safflower oil
- 1 tbsp pure vanilla extract
- 2 oz unsalted pecan pieces, toasted
- Lightly mist an 8 1/2 x 4 1/2-inch nonstick loaf pan with cooking spray; set aside.
- In a small saucepan, combine apple juice and cranberries. Place on high heat and bring to a boil; remove from heat and let sit for 10 minutes to cool slightly.
- In a large bowl, whisk flour, maple sugar flakes, baking powder, baking soda, nutmeg, allspice and salt until combined; set aside.
- In a medium bowl, stir cranberry mixture, pumpkin, yogurt, egg whites, oil and vanilla until well combined. Add cranberry-pumpkin mixture and pecans to flour mixture and stir until just moistened but no flour is visible; don’t over-mix. Spoon into pan, gently smoothing top with back of spoon or a rubber spatula.
- Place a rack in the bottom of a 6-qt slow cooker to elevate pan from bottom; place pan on top. (Alternatively, form 3 or 4 12-inch pieces of foil into balls and place in bottom of slow cooker to elevate pan.) Cover and cook on high for 2 hours and 45 minutes or until a wooden toothpick inserted in the center comes out clean. Transfer pan to a cooling rack and let cool for 10 minutes. Loosen bread from pan by running a spatula around inside edges. Invert onto cooling rack and let cool completely. Slice into 16 pieces.
- Serving Size about 1/2 inch slice
- Calories 159
- Carbohydrate Content 21 g
- Cholesterol Content 0 mg
- Fat Content 6.5 g
- Fiber Content 3 g
- Protein Content 4 g
- Saturated Fat Content 1 g
- Sodium Content 70 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g