Pumpkin Bread Recipe (egg-free, dairy-free)

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IN BLENDER WHIZ together:
*1/4 C. Oil
Delicious Pumpkin Bread 
*1 Apple, chopped
*1/2 tsp. Salt

POUR into Mixing Bowl
STIR IN:
*1 C. mashed or canned Pumpkin

In a Second Mixing Bowl, combine:
DRY INGREDIENTS:
*1/2 C. Slivered Almonds
*1/3 C. Raisins
*1 1/2 C. Whole Wheat Flour
*3 tsp. Non-Aluminum Baking Powder

ADD the wet ingredients above to the dry ingredients.

POUR into well-greased loaf pan or muffin tins.

BAKE at 375F for 45 minutes or until toothpick inserted in center comes out clean.
COOL in pan and turn out.

Nutritional Chart (Per Slice, Approximate):

Macronutrients:

  • Calories: ~30-38 kcal
  • Protein: ~0.6-1g
  • Carbohydrates: ~3.8-5g
    • Dietary Fiber: ~0.6-1g
    • Sugars: ~1-1.5g
  • Fat: ~1.5-1.9g
    • Saturated Fat: ~0.1-0.2g
    • Monounsaturated Fat: ~0.9-1.1g
    • Polyunsaturated Fat: ~0.4-0.5g

Micronutrients:

  • Sodium: ~19-25mg
  • Potassium: ~31-44mg
  • Calcium: ~10-12.5mg
  • Iron: ~0.25-0.38mg
  • Vitamin A: ~250-375 IU

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