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Title: Pumpkin Spice Bread
Categories: Bread Dessert Snack Eat Lowfat
Yield: 10 Servings
| 3 | c | Flour |
| 2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground allspice |
| 2 | Egg beaters© 99% egg substitute, *note | |
| 16 | oz | Pumpkin; canned |
| 1 | c | Brown sugar |
| 1/2 | c | Maple syrup; flavored |
| 1 1/2 | tb | Oil; **note |
| 3/4 | c | Raisins |
| 1/2 | c | Chopped walnuts; ***note |
*NOTE: Original recipe called for 2 regular eggs **NOTE: Original recipe used 1/4 C oil. . . I reduced it and it can probably still be reduced further ***NOTE: Original recipe used 3/4 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
Makes 1 loaf
NOTES : Cal 318.8 Fat 3.5g Carb 67.2g Fib 1.9g Pro 6.5g Sod 244mg CFF 9.6%
Posted to MM-Recipes Digest V4 #1
Recipe by: Home Cooking, 11/96
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