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.

1-1/2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
3/4 teaspoon 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

1 Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray.
2 In a large bowl, blend the flour with the sugar, baking powder, cinnamon, nutmeg and salt. Add the pumpkin, oil, whole egg, egg whites, carrot, pine nuts, and pistachios, and stir until evenly blended.
3 Transfer the batter to the loaf pan and spread evenly. Bake about 45 minutes, or until a toothpick inserted in the center comes out dry. Cool for 20 minutes in the pan, then invert onto a rack to cool completely.

Makes 12 servings.
Per serving: 196 calories, 7.9g total fat (1.2g saturated), 18mg cholesterol, 2g dietary fiber, 28g carbohydrate, 4g protein, 182mg sodium.