Pumpkin harvest loaf
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Pumpkin |
| ½ | cup | Egg substitute* |
| 2 | eaches | Egg whites |
| ¼ | cup | Canola oil |
| 1 | cup | Sugar |
| 2 | cups | Flour |
| 2 | teaspoons | Baking powder |
| 1¼ | teaspoon | Cinnamon |
| 1 | teaspoon | Baking soda |
Directions
* Egg substitute-Egg Beaters or Homemade Egg Substitute MM#7 Preheat oven to 350. Beat together pumpkin, egg substitute, egg whites and oil. Add sugar, flour, baking powder, baking soda and cinnamon. Combine all ingredients and pour into a 9-by-5-inch loaf pan that has been sprayed with non-stick spray, then floured. Bake 60 minutes or until wooden pick inserted in center comes out clean.
LEMON GLAZE:
½ c powdered sugar
3 T freshly squeezed lemon juice ½ t lemon rind
If a glaze is desired mix the ingredients and pour over warm bread while in pan. Let cool slightly and remove from pan. Dust with powdered sugar.
~------------------------------------------------------------------------ ½" slice
calories 163,protein 3⅒ gm,carb. 29⅘ gm,total fat 3⅗ gm,CSI Units ½,dietary fiber 1⅒ gm,sodium 119 mg,potassium 98 mg,calcium 45 mg,iron 1.0 mg
~------------------------------------------------------------------------- The New American Diet by Connor & Connor