Egg Nutrition Center Blog

What’s for Dinner Wednesday: The Forgotten B Vitamin

This week we’re talking about riboflavin, also known as vitamin B2 – not a nutrient we usually think much about. Riboflavin shouldn’t be forgotten though, as it’s important for growth, erythropoiesis and carbohydrate metabolism. It can also act as an antioxidant. Although riboflavin deficiency is relatively low in the U.S., it’s important to consume the recommended amount daily, since we don’t store this water-soluble vitamin in our bodies.

Getting enough riboflavin is easily done by consuming a healthy diet. Sources include dairy products, eggs, grains, leafy greens, lean meats and nuts. One large egg contains 0.2 milligrams of riboflavin, which is 12% of the daily value.

With the official start of fall right around the corner, we wanted to help you get ready with a delicious recipe for pumpkin bread. Although this isn’t a dinner recipe, it’s sure to be a crowd pleaser as dessert and combines eggs, flour and nuts – all sources of riboflavin!

Pumpkin Bread
pumpkin bread

Prep Time: 15 minutes
Cook Time: 60 to 70 minutes
Makes: 1 loaf; 8 servings

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. pumpkin pie spice
• 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1/3 c. chopped pecans, toasted
• 1/3 c. raisins or currants
• 1/4 c. butter, softened
• 1 c. sugar
• 3 eggs
• 1 c. canned pumpkin
• 1/4 c. orange juice
• 1/2 tsp. vanilla

Directions

HEAT oven to 350°F. COAT bottom and sides of 9 x5x3-inch loaf pan with cooking spray. COMBINE flour, baking soda, spice, baking powder and salt into medium bowl; set aside. STIR 1 flour tablespoon mixture in the pecans and currants. BEAT butter and sugar in mixer bowl on medium speed until light and fluffy. BEAT in eggs, pumpkin, orange juice and vanilla. Reduce speed to low. ADD dry ingredients; beat until blended. STIR IN pecan and currants. POUR batter into prepared pan. BAKE in 350°F oven until bread begin to pull away from sides of pan and wooden pick inserted in center comes out clean, 60 to 70 minutes. COOL on wire rack. LOOSEN bread from sides of pans with thin knife. Gently SHAKE bread out of pan onto rack.

Nutrition Information (per serving)

Calories: 328, Total fat: 11g, Saturated fat: 5g, Polyunsaturated fat: 2g, Monounsaturated fat: 4g, Cholesterol: 85mg, Sodium: 417mg, Carbohydrates: 53g, Dietary fiber: 2g, Protein: 6g, Vitamin A: 5,051.2IU, Vitamin D: 19.6IU, Folate: 58.5mcg, Calcium: 43.5mg, Iron: 2.2mg, Choline: 57.0mg

Author: Anna Shlachter MS, RDN, LDN