Navajo Pumpkin-Nut Loaf

Serve this pumpkin-nut cake with apple butter for dessert or tea. It would even make a nice lunch or brunch dish topped with a mild-flavored cheese and toasted for open-faced sandwiches. 

Ingredients

1-1/2 cups	all-purpose flour
3/4 cup	granulated sugar
1 tsp	baking powder
1 tsp	cinnamon
1 tsp	nutmeg
3/4 tsp	salt
1 cup	canned solid-pack pumpkin puree
1/4 cup	extra-light olive oil
1	whole egg
2	egg whites
1/2 cup	grated carrot
1/4 cup	pine nuts
1/4 cup	chopped pistachio nuts

Directions

1. Preheat oven to 350 degrees F. Spray a 9'' x 5'' loaf pan with nonstick cooking spray. 2. In a large bowl, blend flour with sugar, baking powder, cinnamon, nutmeg and salt. Add pumpkin, oil, whole egg, egg whites, carrot, pine nuts and pistachios and stir until evenly blended. 3. Transfer batter to prepared loaf pan and spread evenly. Bake about 45 minutes, or until a toothpick inserted in center comes out dry. Cool for 20 minutes in pan, then invert onto a rack to cool completely. Nutrition Information Per Serving: 196 calories, 8.1g total fat, 0.9g saturated fat, 1.2g dietary fibre, 18 mg cholesterol, 196 mg sodium. 

Source: http://www.wholeheatlhmd.com