Pumpkin Nut Loaf

(Serves 10-12)

Dr. Barnes says:

“Isn't it wonderful when desserts are actually good for you!   This dessert bread is packed full of micronutrients, including good fats, fiber, vitamins, and protein.  I usually don't add salt when I'm cooking because my husband has hypertension.   However, research shows that people without high blood pressure, renal failure or heart failure need not restrict their salt, as high salt diets do not cause elevated blood pressures in normal people.”

Ingredients:

1-½ cups flour

¾ cup sugar

1-teaspoon baking powder

1-teaspoon cinnamon

1-teaspoon nutmeg

½ teaspoon salt

1 cup canned pumpkin (not pie filling)

¼ cup canola or grapeseed oil

1 egg

2 egg whites

½ cup grated carrot

¼ cup pine nuts

¼ cup chopped walnuts

Instructions:

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with cooking spray. In a large bowl, blend flour, sugar, baking powder, cinnamon, nutmeg and salt. Add pumpkin, oil, egg and egg whites, carrot and nuts, and stir until blended. Transfer batter to prepared pan and spread evenly. Bake for about 45 minutes, until a toothpick inserted in center comes out dry. Cool for 15 minutes in pan, then invert onto a rack to cool completely.

Pama Mitchell is a journalist based in Cincinnati; Mary Ann Barnes, M.D., teaches nutrition, family medicine and complementary medicine at St. Elizabeth Family Practice Center in Edgewood, Kentucky.