This recipe comes courtesy of Mollie Katzen, best-selling cookbook author and illustrator. She likes to freeze individual slices of this bread, for a quick pop in the toaster on busy mornings. It’s loaded with vitamins, fiber and soy protein.
Ingredients 1 cup unbleached all-purpose flour
1 cup soy protein powder
1 teaspoon salt
2 teaspoons baking powder
½ cup sugar
1 cup semisweet chocolate chips
1 15-ounce can pumpkin (2 cups)
2 large eggs
2 teaspoons vanilla extract
3 tablespoons unsalted butter, melted
Instructions Preheat oven to 350 degrees.
Lightly spray a 9×5-inch loaf pan with nonstick spray.
Combine flour, protein powder, salt, baking powder, and sugar in a medium-sized bowl; stir well. Stir in the chocolate chips.
Combine the pumpkin, eggs, vanilla, and melted butter; stir well.
Add the pumpkin mixture to the dry ingredients, and stir until thoroughly blended. The batter will be stiff.
Spoon batter into loaf pan, patting it into place with a dinner knife, and shaping it so that it is gently mounded in the center. Bake for 45 minutes (for a “damper,” more pudding-like bread) to 1 hour (for a drier result).
Cool in the pan for about 10 minutes, then rap the pan sharply to remove the bread, and cool the bread on a rack for at least another 20 minutes before slicing.
Notes Yield: 12 slices.Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; IRON 1.4mg; Sodium 227mg; Calcium 20mg;