As a child in Long Island, I remember waking up, seeing a few feet of snow and knowing two things: School would be called off, and my granny would make her amazing pumpkin bread. I could smell it baking in the kitchen, and I knew it was time to run downstairs and enjoy that sweet, homemade treat. It seems that in the winter and over the holidays, families come together to share great food. My granny and mother made amazing meals then, when it was cold outside, and it was during those times that I fell in love with food and cooking.
I want everyone to have the chance to taste my granny’s food. I want to pass her recipes on to be shared with other families. They’re simple, healthy and delicious recipes made with love – and this pumpkin bread is one of her finest creations.
Granny’s Whole Wheat Pumpkin Bread
Prep Time: 11 minutes; Baking Time: 50 minutes
Makes 10 servings; serving size is 1/10th loaf
Nonstick cooking spray
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 cup stevia no-calorie sweetener
1 teaspoon baking soda
1 cup pumpkin puree
1/2 cup canola oil
1 whole egg
1 egg white
1/3 cup water
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Preheat oven to 350°F. Spray a 9″ x 5″ x 3″ loaf pan with nonstick cooking spray. In a large mixing bowl, combine all ingredients in the order listed, stirring after each addition. Stir only enough to combine ingredients into a smooth batter. Pour into prepared pan. Bake 45–50 minutes.
Saturated fat: 1g