1 1/2 cups whole wheat flour
1 cup loosely packed brown sugar
1 teaspoon of baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup of canned pumpkin (or fresh pumpkin pureed)
1/2 cup Ultra Premium Extra Virgin Olive Oil (mild or medium)
2 large eggs, beaten
1/2 cup walnut pieces (optional)
1/2 cup of raisons (optional)
Equipment needed: 9 X 5 inch loaf pan, preferably nonstick, or unglazed ceramic stoneware. A stoneware pan will give the bread a particularly nice crust.
Preheat the oven to 350 degrees. Position a rack in the center of the oven.
Combine the flour, brown sugar, baking soda, cinnamon and salt in a mixing bowl and stir with a fork or whisk until thoroughly combined. Be sure to break up any lumps of brown sugar.
Combine the pumpkin, olive oil and eggs in a separate bowl with 1/4 cup water. Beat until perfectly blended. Stir in the nuts and raisons.
Gently stir the dry ingredients into the liquid ingredients until just combined; a rubber spatula works best. Do not over mix or the bread will not rise.
Pour the batter into the loaf pan and bake for 50 to 60 minutes, until a toothpick or cake tester inserted into the center comes out clean. Let the bead cool in the pan slightly, 5 to 10 minutes. Turn out onto a rack and cool thoroughly. Cut into 8 equal slices.
recipe from The Pink Ribbon Diet by Mary Flynn, RD and Nancy Verde Barr