Steamed Pumpkin Bread

Pumpkin, dried cranberries, walnuts, and spices update a traditional steamed brown bread recipe. The result is moist and delicious.

Slow Cooker Size/Shape: 7-quart oval
Slow Cooking Time: 2 to 2 1/2 hours on high

Ingredients

Servings 16 Serving Size 1 slice

Cooking spray
6 cups water
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1/2 cup cornmeal
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/3 cup unsweetened dried cranberries
1/3 cup chopped walnuts
3/4 cup canned solid-pack pumpkin (not pie filling)
3/4 cup low-fat buttermilk
2 large egg whites
1/4 cup of dark or light molasses

Directions

Tip: Click on step to mark as complete.

Lightly spray a 9 x 5 x 3-inch ovenproof glass loaf pan with cooking spray. Place a metal rack with short legs, such as a pressure cooker rack, or three or four 12 x 6-inch sheets of aluminum foil crumpled into balls in the slow cooker.
In a large saucepan, bring the water to a boil over high heat.
Meanwhile, in a large bowl, stir together the flours, cornmeal, baking soda, cinnamon, allspice, and salt. Stir in the cranberries and walnuts. Make a well in the center.
In a medium bowl, whisk together the pumpkin, buttermilk, egg whites, and molasses. Pour into the well. Stir just until the flour mixture is moistened, but no flour is visible. Don’t overmix. Pour into the loaf pan, gently smoothing the top. Cover tightly with aluminum foil. Secure with kitchen twine.
Place the pan on the rack or crumpled foil in the slow cooker. Pour the boiling water down the side of the crock until the water reaches midway up the side of the pan. Cook, covered, on high for 2 to 2 1/2 hours, or until a wooden toothpick inserted in the center of the bread comes out clean. Carefully transfer the pan to a cooling rack. Discard the foil. Let the bread cool in the pan for 10 minutes. Turn out onto the cooling rack. Serve the bread warm.

Steamed Pumpkin Bread

Calories

87 Per Serving

Protein

3g Per Serving

Fiber

2g Per Serving

Nutrition Facts

Calories		87
Total Fat		2.0 g
	Saturated Fat	0.5 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.5 g
	Monounsaturated Fat	0.5 g
Cholesterol		1 mg
Sodium		139 mg
Total Carbohydrate		16 g
	Dietary Fiber	2 g
	Sugars	5 g
Protein		3 g

Dietary Exchanges
1 starch

This recipe is reprinted with permission from Healthy Slow Cooker Cookbook, 2nd Edition. Copyright © 2018 by the 蜜芽传媒. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

Pumpkin, dried cranberries, walnuts, and spices update a traditional steamed brown bread recipe. The result is moist and delicious.

Slow Cooker Size/Shape: 7-quart oval
Slow Cooking Time: 2 to 2 1/2 hours on high

Steamed Pumpkin Bread

Calories

87 Per Serving

Protein

3g Per Serving

Fiber

2g Per Serving

Calories		87
Total Fat		2.0 g
	Saturated Fat	0.5 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.5 g
	Monounsaturated Fat	0.5 g
Cholesterol		1 mg
Sodium		139 mg
Total Carbohydrate		16 g
	Dietary Fiber	2 g
	Sugars	5 g
Protein		3 g

Dietary Exchanges
1 starch

Ingredients

Servings 16 Serving Size 1 slice

Cooking spray
6 cups water
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1/2 cup cornmeal
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/3 cup unsweetened dried cranberries
1/3 cup chopped walnuts
3/4 cup canned solid-pack pumpkin (not pie filling)
3/4 cup low-fat buttermilk
2 large egg whites
1/4 cup of dark or light molasses

Directions

Tip: Click on step to mark as complete.

Lightly spray a 9 x 5 x 3-inch ovenproof glass loaf pan with cooking spray. Place a metal rack with short legs, such as a pressure cooker rack, or three or four 12 x 6-inch sheets of aluminum foil crumpled into balls in the slow cooker.
In a large saucepan, bring the water to a boil over high heat.
Meanwhile, in a large bowl, stir together the flours, cornmeal, baking soda, cinnamon, allspice, and salt. Stir in the cranberries and walnuts. Make a well in the center.
In a medium bowl, whisk together the pumpkin, buttermilk, egg whites, and molasses. Pour into the well. Stir just until the flour mixture is moistened, but no flour is visible. Don’t overmix. Pour into the loaf pan, gently smoothing the top. Cover tightly with aluminum foil. Secure with kitchen twine.
Place the pan on the rack or crumpled foil in the slow cooker. Pour the boiling water down the side of the crock until the water reaches midway up the side of the pan. Cook, covered, on high for 2 to 2 1/2 hours, or until a wooden toothpick inserted in the center of the bread comes out clean. Carefully transfer the pan to a cooling rack. Discard the foil. Let the bread cool in the pan for 10 minutes. Turn out onto the cooling rack. Serve the bread warm.

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