PUMPKIN SPICE BREAD

Pumpkin Spice Bread
Recipe Type: dessert
Author: Jane Fonda
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Serves: 8
Ingredients
  • 2 1/2 cups unbleached flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cupr margarine
  • 3/4 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 2 eggs
  • 1 egg white
  • 1 7/8 cups pumpkin puree
  • 1/3 cup plus 2 tablespoons nonfat plain yogurt
Instructions
  1. Preheat an over to 350 degrees F. Coat a 9-by-5-inch loaf pan with nonstick cooking spray
  2. In a medium bowl, combine the flour, baking powder, using an electric mixer or by hand, beat the margarine and sugars until creamy. Add the eggs and agg white and beat until blended. Add the pumpkin and yogurt and beat until smooth. Gradually add the flour mixture and beat until blended.
  3. Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pan for 10 minutes.
  4. To serve, cut into 8 slices and place on individual plates. Store in an airtight container at room temperature for up to 2 days.
Calories: 389 Fat: 8g Saturated fat: 1g Carbohydrates: 73g Fiber: 2g Protein: 8g Cholesterol: 53mg

 

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10 Comments

  1. Hi Jane Fonda,

    I have an off topic question for you. There have been a few articles lately about the toxicity of nonstick pans. Can you tell us what kind of cookware you use? What do you believe is safe?

    By the way, you’re terrific!

    Much love,

    Roshan

    • Roshan, non-stick becomes toxic if the teflon is scratched..and over time, it’s hard not to scratch it, right? I like heavy iron skillets for some cooking and fine pans for thers but have to get the brand.

  2. Seeing you on Piers Morgan last evening reminded me of how you’ve impacted my life. I still eat your Apple-raisin Oatmeal about once a week. First discovered it in 1997 after your cookbook was published. I’m 70+ and rely on the internet for most recipes nowadays, but your cookbook is one of the few I still keep handy. Also depended on your exercise videos to keep in shape during my younger years. Thanks for your contributions.

    Sandy

  3. Hello Jane, I have had your cookbook for many years and have tried several of the recipes. the recipes really work and I rely on them when I am having guests over. Are you going to write another cookbook sometime soon?
    Have a great day,
    Karen

  4. Recipe does not say how much honey to put in so I guessed. However, I did not like this at all. It was too dry, and did not really taste good to me. It can be tweaked, but I will not do that, just look for another recipe somewhere else. Sorry.

  5. Jane,

    You looked great at the Globes. I would love to see more recipes on your site. My favorite cooking blog is teacher/cook John Contratti’s. Here is his website.

    http://www.cookingwithmrc.tumblr.com

    Please have more recipes. Happy 2012.

    Ellie

  6. But the flour should not be 100% full? I do not use white flour …

    Does your recipe works well with 100% whole meal?

    Thanks

  7. Mrs. Fonda,

    Do you actually eat these foods? You are so slim and fit, I figured you for a salad, smoothie person?

    What do you think about
    1. raw food diets
    2. juicing on a regular basis
    3. wheatgrass
    4. green smoothies…?

    Thank you,
    Iris

  8. 1 and 7/8 C pumpkin puree??? Oh for Gods sake round up to 2 Cups, what’s the harm in an extra 1/8 !!!???

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