This fall favorite is packed with beta-carotene and makes a perfect breakfast on the go. You can even freeze the extras to enjoy later.
INGREDIENTS
2½ cups whole-wheat pastry flour
2½ cups oat bran (dry, uncooked)
1½ cups sugar
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
1 tablespoon baking soda
4 egg whites
2 cans pumpkin (15 ounces each)
½ cup unsweetened applesauce
½ cup chopped nuts (optional)
1 cup raisins (optional)
NUTRITION INFORMATION
Servings: 36
Calories: 111
Calories from Fat: 16 percent
Fat: 2g
Saturated Fat: 0g
Fiber: 3g
Cholesterol: 0mg
Sodium: 110mg
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit. Use cooking spray to coat three loaf pans or one loaf pan and 24 muffin cups.
Combine first six ingredients in a large bowl and make a well in the center of the mixture.
Add egg whites, pumpkin, and applesauce to the dry mixture and stir until just moistened. Stir in optional nuts and raisins, if desired.
Pour batter evenly into pans and bake 45 minutes (30–35 minutes for muffins) or until a toothpick inserted in the center comes out clean.