Fall favorite: Yummy pumkin bread with an awesomely nutritious kick
There is no denying it. It happened, I was walking down the street and I felt the first hint of autumn tickle my skin. The exposed skin around my ankles felt that first bit of chill in the air that signals that summer is over and fall is here. With the coming of fall come cravings for foods that make me feel cozy. Anything with spiced pumpkin seems divine, but let's face it I can't spend the entire season eating high calorie creamy pumpkin pies without growing a few inches sideways before I know it.
No worries, I can still indulge in a delicious pumpkin bread that has tofu to lighten the calorie intake and give it an added protein oomph! Plus having it bake in the oven will fill my home with a wonderful fragrance that is a bonus treat.
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Tofu Pumpkin Bread
1/2 package House Foods Premium or Organic Tofu Soft, drained
1/2 can pumpkin
1/2 cup vegetable oil
1/4 cup water
1 cup sugar
1 tsp. vanilla
1 cup wheat flour
1 cup all purpose flour
3 tsp. baking soda
3/4 tsp. salt
3 tsp. pumpkin spice
In a blender, combine pumpkin and tofu. Puree until smooth and transfer to large bowl. Add sugar, vegetable oil, water and vanilla to tofu mixture.
In a separate bowl, whisk together flour, baking soda, salt, ginger and pumpkin spice. Combine dry and wet ingredients. Mix thoroughly and pour into loaf pan. Bake in preheated oven for 1 hour at 350 degrees.
Cool about 1 hour before serving.
Image and recipe via House Foods Tofu