Pumpkin-Chai Quickbread

This bread was really easy to make and super moist.  Even Jason liked it!  I found this recipe from a Women's Health magazine.  It makes 12 servings.

Image by Jason Hedlund

Ingredients:
baking spray
1 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 ground cardamom
1/8 tsp ground allspice
2 eggs
1 egg white
1/2 cup 2% milk
1/3 cup canola oil
1 cup canned pumpkin puree
1 Tbsp pumpkin seeds

Directions:
1. Preheat oven to 350F.  Coat a 9 x 5 inch loaf pan with baking spray.
2.  Combine all dry ingredients (through allspice) in a large bowl.
3.  Whisk eggs, egg white, milk, oil, and pumpkin in a medium bowl until thoroughly blended.  Add wet ingredients stirring until just blended.  Spread batter into the prepared pan.  Sprinkle pumpkin seeds on top.
4.  Bake the bread until lightly browned and a toothpick comes out clean (it took our oven 45mins, but the recipe recommended 60-65 mins).  Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes or more.  Enjoy!

Jason and Beth's Rating: 8/10

Nutrition:
175 calories
7g fat (1g saturated)
40mg cholesterol
125mg sodium
25g carbohydrates
2g fiber
12g sugar
4g protein