Happy Halloween Everyone!
I love Halloween, making the costumes (my brother and I always made our costumes instead of buying them), going trick or treating, the parties, the requisite watching of Nightmare Before Christmas, and this year is my first year handing out candy (I haven't been home before). I love it all! However if you have GERD the candy bit can get tricky, instead of treaty. All the literature I've read says you can have hard candy, or gummy candy, or pretty much non chocolate candy. What's the point in candy if it isn't chocolate?!
Well, I don't have a chocolate or a candy option for you yet, but I do have some mighty fine pumpkin bread.
Recipe very sightly adapted from Fat Free Baking. I'll be referring to this book a lot. Most fat free books consider something to be fat free if it has less than 10 G of fat, but this one hardly gets above 1 G. This recipe for example has 0.4 G of fat, that's comfortable of just about everyone!
1 1/3 cups whole wheat flour
1/2 cup sugar
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1 cup cooked mashed pumpkin (I used canned pumpkin pie filling and omitted the pumpkin pie spice)
1/2 cup apple or orange juice
1/4 cup chopped pecans (optional) (I used walnuts)
Preheat oven for 350° F.
In an electric mixer combine the flour, sugar, pumpkin pie spice, baking soda, and baking powder, and stir to mix well. Add the pumpkin and apple or orange juice, and stir just until the dry ingredients are moistened. Fold in the nuts if desired.
Coat an 8-x-4 inch loaf pan with nonstick cooking spray. Spread the mixture evenly in the pan, and bake for 40 to 45 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean.
Remove the bread from the oven, and let sit for 10 minutes. Invert the loaf onto a wire rack, turn right side up, and cool before slicing and serving.