GINGER PUMPKIN BREAD

GINGER PUMPKIN BREAD image

Categories Bread

Yield 12 servings

Number Of Ingredients 11

3 tablespoons canola oil
3 tablespoons lowfat buttermilk
1/4 cup granulated sugar
1/2 cup brown sugar, packed
3/4 cup + 2 tablespoons pumpkin puree
2 large eggs,
3/4 cup whole-wheat flour
1/2 cup unbleached white flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt

Steps:

Preheat oven to 375-degrees. Coat the inside of a loaf pan (8 1/2" x 4 1/2") with canola cooking spray or light margarine and dust lightly with some white flour; set aside. In large mixing bowl on low speed, combine canola oil, buttermilk, sugars, pumpkin, egg and egg white and beat until completely blended, scraping bowl after about 20 seconds. In medium bowl, whisk together flours, baking powder, ginger and salt. Add flour mixture to pumpkin mixture, beating on low speed only until just combined, scraping bowl toward the end. Spoon batter into the prepared pan and bake until a toothpick inserted in the center comes out clean (about 50 minutes). Let it cook for 10 minutes then invert pan and transfer the pumpkin bread to a wire rack to cool completely, if desired. Serve warm or cold.