Here's the recipe, ladies and gents. The original recipe asked for 1/4 teaspoon nutmeg but I prefer 1 teaspoon. It needed that extra zing. Oh, and I figured out why my bread tasted too mushy. I put in the whole can of pumpkin instead of a cup! LOL.. next time I know.
Enjoy!
Ingredients:
1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 pinch salt
1/4 cup molasses
1/2 cup light brown sugar
1 cup canned pumpkin
1 egg
1/2 cup nonfat yogurt
1/4 cup canola oil
2 tablespoons shelled pumpkin seeds
Preheat oven to 350F. Lightly spritz 9" x 5" loaf pan with vegetable-oil spray and set aside.
Combine both flours, baking powder/soda, spices and salt. In another, whisk together the molasses, brown sugar, pumpkin, egg, yogurt, and oil.
Add wet ingredients to the dry and stir just to combine.
Pour batter and sprinkle pumpkin seeds on top.
Bake for 50 to 55 minutes.
