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| Velvet Pumpkin Bread (3.5 Pts)
Vegetable oil spray
1 cup of canned pumpkin
Egg substitute equivalent to 2 eggs slightly beaten
1/3 cup of fat-free milk
2 tablespoons of light margarine
1 tablespoon of vegetable oil
2 cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1/4 teaspoon of salt
1/2 cup of chopped pecans dry-roasted
1/2 cup of sugar
1/2 cup of firmly packed light brown sugar |
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Preheat oven to 350ºF. Lightly spray a 10x5x3-inch loaf pan with vegetable oil spray. Set aside.
In a medium bowl, combine pumpkin, egg, milk, margarine, and oil, stirring well. In a large bowl, sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Stir in remaining ingredients, mixing well.
Make a well in center of flour mixture. Pour pumpkin mixture all at once into well. Stir until just moistened. Don't overmix. Pour batter into loaf pan.
Bake for 1 hour or until cake tester or toothpick inserted in center comes out clean. Remove from pan and let cool on cooling rack.
Makes 16 Servings (slices)
Per Serving: Calories 159Protein 3 g Carbohydrates 28 g Total Fat 4g (1 g. sat.) Sodium 127 mg % calories from fat 23Fiber 2g Cholesterol 0 mg
Shared by: Diane, Healthy Recipes
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