Pumpkin Walnut Loaf

Pumpkin. Some people love it and others not so much. Personally I can take it or leave it. I'm not a fan of pumpkin pie. I know, I know saying that to some is considered blasphemy. I think its a little too much pumpkin in one bite for me. Sort of like drinking a Caesar. I can't do it. It's like drinking a meal. Not for me. I like pumpkin baked into a muffin or loaf like this one where the flavour is there but not overpowering. 

If you are doing myWW (formerly Weight Watchers) using pumpkin in baking really brings points down and it helps reduce or eliminate the need for added fat in a recipe. Pumpkin is fairly low in calories because of its high water content (94%). 

Recipe makes 1 loaf, 10 slices
Prep Time: 15min
Cook Time: 45-50mins
Per Serving: 
myWW Blue and Purple plans 2SP, Green plan 4SP
My Fitness Pal- Cal: 90, Carbs: 11.1g, Fat: 3.3g, Protein: 3.8g

Ingredients:

3/4 cup flour, I used gluten free

1 1/2 tsp cinnamon

1 tsp nutmeg

3 tsp Stevia

4 tsp Brown sugar 

1 1/2 tsp baking powder

1/3 cup chopped walnuts

1 cup pureed pure pumpkin

4 eggs beaten

1 tsp vanilla extract

1/3 cup unsweetened almond milk

2 Tbsp I Can't Believe It's Not Butter light margarine, melted

1. Preheat oven to 350. Spray loaf pan with cooking spray. 

2. In one large bowl combine all dry ingredients and mix them all together until well combined.  Set aside. 

3. In another bowl beat eggs, vanilla and coconut milk. Add melted margerine and mix well. 

4. Add pumpkin puree to wet ingredients and mix until pumpkin is incorporated nicely into the mixture.

5. Slowly add the dry ingredients into the wet ingredients, mixing well. When everything is mixed together, pour into the loaf pan. 

6. Bake for about 35mins or until a toothpick comes out clean from centre of loaf. 

7. Remove from pan and let cool.