Pumpkin harvest loaf

Yield: 16 servings

Measure 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

* 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.


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

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