Pumpkin spice bread <r t>
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 2 | teaspoons | Baking Powder |
| 1 | teaspoon | Baking Soda |
| 1 | teaspoon | Ground Cinnamon |
| ½ | teaspoon | Ground Allspice |
| 2 | Egg Beaters® 99% Egg Substitute, *Note | |
| 16 | ounces | Pumpkin; Canned |
| 1 | cup | Brown Sugar |
| ½ | cup | Maple Syrup; Flavored |
| 1½ | tablespoon | Oil; **Note |
| ¾ | cup | Raisins |
| ½ | cup | Chopped Walnuts; ***Note |
Directions
*NOTE: Original recipe called for 2 regular eggs **NOTE: Original recipe used ¼ C oil...I reduced it and it can probably still be reduced further
***NOTE: Original recipe used ¾ C chopped walnuts Preheat oven to 350 deg F. Spray a 9 x 5" loaf pan with nonstick spray. In large bowl, mix first 5 ingredients. In medium bowl, beat eggs, pumpkin, brown sugar, syrup and oil. Gently stir pumpkin mixture into flour mixture.
Stir in raisins and walnuts.
Spoon batter into loaf pan. Bake for 1 hour, or until inserted toothpick comes out clean. Cool bread in loaf pan; turn out of pan to wrap or serve.
This was quite good. Be sure to check it in a couple of places with a toothpick or it might have a mushy surprise for you in the middle!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
Makes 1 loaf
NOTES : Cal 318⅘, Fat 3.5g, Carb 67.2g, Fib 1.9g, Pro 6.5g, Sod 244mg, CFF 9⅗%.
Recipe by: Home Cooking, 11/96 Posted to Digest eat-lf.v097.n186 by Reggie Dwork <reggie@...> on Jul 23, 1997