Pumpkin Bread, St. Paul Public Schools

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
1,040 muffins

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.”

Ingredients

42 lb. + 12 oz. granulated sugar
13 lb. + 4 oz. salad oil
7 lb. + 8 oz. eggs, 40°F
32 lb. canned pumpkin
19 lb. + 8 oz. Ultragrain Flour
16 lb. all-purpose flour
3 oz. baking powder
12 oz. baking soda
13 oz. salt
1.5 oz. ground clove
3 oz. ground cinnamon
3 oz. ground nutmeg
3 oz. ground allspice
10 lb. water

Steps

1. Mix sugar, oil, eggs and pumpkin in 140-quart mixer. Mix for 1 minute on first speed. Scrape bowl. Mix 1 minute on second speed.

2. Add remaining ingredients. Mix for 1 minute on first speed. Scrape bowl. Mix 2 minutes on third speed.

3. Pour 2 ounces of batter into each cup of greased muffin sheet pan.

4. Bake for 40 minutes at 325°F.

Recipe by St. Paul Public Schools, Minnesota  

More From FoodService Director

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code