1 1/4 cups sugar
1 cup all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 large egg
1/2 cup low-fat milk
3/4 cup unsweetened pumpkin puree
1 teaspoon vanilla
1 – 15 ounce can pears, drained and diced
Preahet over to 350F and coat 8 or 9 inch loaf pan with cooking spray.
Whisk together flours, sugar, baking powder, cinnamon, nutmeg, baking soda and salt in a bowl. Set aside.
Whisk together oil and egg in bowl until smooth. Whisk in milk, then pumpkin and vanilla. Stir flour mixture into oil-egg mixture until just combined. Fold in pears. Spread batter in prepared load pan, and bake 45 to 55 minutes, or until toothpick inserted in center comes out clean.
By my calculations – Per serving – Calories: 325, Total Fat: 12.4g, Sat. Fat: 2g, Carbs: 51.6g, Fiber: 3.1g, Protein: 3.8g