Pumpkin Bread, St. Paul Public Schools

Angie Gaszak, R.D., nutrition specialist, says this recipe was just one of the district’s breakfast items that were developed when the department started offering more from-scratch options. Gaszak says that by cooking from scratch, the department can control the ingredients and create products with a “clean” nutrition label—no artificial colors, flavors, high fructose corn syrup, chemical additives or preservatives or hydrogenated vegetable oils. To meet the new USDA breakfast regulations, whole-wheat flour was added to be greater than 50% by weight of the total flour used. “By swapping out butter with vegetable oil, it not only lowered the sodium but also created a more favorable fat profile with less saturated fat,” Gaszak says. “The addition of puréed pumpkin adds a beautiful, rich orange color as well as the antioxidant beta carotene and dietary fiber. Last, the classic combination of fall spices adds an additional antioxidant punch, while boosting the flavors of this classic fall squash.”