Spicy lowfat pumpkin bread
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Apple sauce |
| 1 | cup | Cooked; pureed pumpkin |
| 2 | Egg substitute equivalent or- | |
| 2 | Egg whites; for the non-vegans | |
| ⅓ | cup | Water |
| 1¾ | cup | Of flour |
| 1 | teaspoon | Baking soda |
| 1 | cup | Sugar |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg and ginger |
| ¼ | teaspoon | Allspice and powdered cloves |
| ½ | cup | Currants (optional) |
Directions
From: Toki Noguchi <tokin@...>
Date: Fri, 18 Feb 1994 05:04:12 GMT I've made this recipe several times lately and its much better with fresh cooked pumpkin. The canned pumpkin claims 1 gr of fat/cup. This means each baby loaf has ⅓ gr fat or 3 calories/loaf from fat.
Beat together first four ingredients. Add baking soda, sugar and salt.
Mix. Stir in flour and mix until just combined. Add all spices and currants. Stir in. Spray 3 baby loaf pans with PAM and fill each about ⅔ full. Bake in a 350 F oven for 45 minutes.
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