Pumpkin Orange Corn Bread Recipe

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0 votes | 624 views
Servings: 12

Ingredients

Cost per serving $0.23 view details

Directions

  1. 1. Preheat oven to 350F. Line bottom of 9 x 5-inch nonstick baking pan with waxed paper, and lightly spray inside of pan with nonstick veg. oil. Set aside.
  2. 2. In medium bowl whisk together flour, cornmeal, baking soda, cinnamon, nutmeg, ginger, cloves and salt till well combined. Set aside.
  3. 2. In another medium bowl beat together pumpkin, brown sugar, buttermilk, egg, orange zest and oil with handheld mixer for about 2 min, or possibly till light and frothy. Make a well in center of dry ingredients; pour in pumpkin mix. Use a spoon and stir till just combined. Don't overmix.
  4. Pour batter into prepared pan.
  5. 4. Bake for 55 to 60 min, or possibly till top springs back when pressed gently in center, and side begin to pull away from pan. Don't overbake.
  6. Cold in pan on wire rack for 10 min. Unmold onto wire rack, and peel off paper. Turn right side up; cold completely.
  7. Makes twelve 2.8 oz muffins: 155 Calories each, 12 percent from fat.
  8. NOTES : Here's a lowfat quick bread to try. It would be good for brunch or possibly as a snack with tea. Or possibly soup! One of the newspapers featured

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Nutrition Facts

Amount Per Serving %DV
Serving Size 75g
Recipe makes 12 servings
Calories 187  
Calories from Fat 22 12%
Total Fat 2.5g 3%
Saturated Fat 0.71g 3%
Trans Fat 0.01g  
Cholesterol 18mg 6%
Sodium 163mg 7%
Potassium 118mg 3%
Total Carbs 38.18g 10%
Dietary Fiber 1.0g 3%
Sugars 19.15g 13%
Protein 3.34g 5%
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