Perks of Pumpkin

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Pumpkin Bread Recipe

Everyone can agree that pumpkin is a fall favorite. There are many health benefits to consuming and using pumpkin in those delicious fall recipes. Pumpkin is packed full of fiber (3 grams per ½ cup of cooked pumpkin) and vitamin A. It’s also a low calorie choice (40 calories per ½ cup of pumpkin puree). […]

Everyone can agree that pumpkin is a fall favorite. There are many health benefits to consuming and using pumpkin in those delicious fall recipes. Pumpkin is packed full of fiber (3 grams per ½ cup of cooked pumpkin) and vitamin A. It’s also a low calorie choice (40 calories per ½ cup of pumpkin puree).

  • Fiber helps to promote satiety, regulate bowels, maintain steady blood sugar ranges, and can help to lower cholesterol.
  • Vitamin A is important for vision, the immune system, and bone growth.

Try this delicious pumpkin bread recipe!

Ingredients

2 ⅔ cups sugar
⅓ cup canola oil
⅓ cups unsweetened applesauce
1 15-ounce can pumpkin
4 eggs
⅔ cup nonfat plain yogurt
2 ⅔ cups all-purpose flour
⅔ cup toasted wheat germ
1 ½ teaspoons salt
2 teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 ½ cups raisins

Directions

  • Preheat oven to 350 °F. Spray two 8 ½-by-4 ½-by 2 ½-inch loaf pans or 24 muffin tins with the cooking spray.
  • Cream together the sugar, canola oil, applesauce, pumpkin, eggs and yogurt until smooth.
  • Stir together the flour, wheat germ, salt, baking soda, baking powder, cloves, cinnamon and nutmeg.
  • Combine the dry mixture with the wet one; stir until well combined. Fold in the raisins.
  • Pour into the prepared pans (fill the muffin tins ⅔ full). Bake for 50 minutes (loaves) or 25 minutes (muffins).

Recipe from: http://www.eatright.org

Registered Dietitians

Registered Dietitians

Compassionate, eager, enthusiastic, and diverse might be some of the words used to describe this talented group of women. This healthcare team has worked with a gamut of patients including those diagnosed with diabetes, taught classes for patients who have undergone open heart surgery, educated patients who are faced with the difficult decision to have life changing bariatric surgery, or have prescribed medical nutrition therapy for the critically ill. This group of dietitians are friends, mothers, wives, athletes, volunteers, and devoted professionals to the ever changing world of healthcare. Most of the dietitians went to colleges in the Midwest (MU, K State, Iowa State, and Ohio State) and have made their homes in Kansas City, both Missouri and Kansas. Our team mottos are, “Everything In Moderation” and “All foods fit.”

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