Title: Pumpkin Harvest Loaf
Categories: Bread
Yield: 16 Servings
| 1 3/4 | c | Pumpkin |
| 1/2 | c | Egg substitute* |
| 2 | | Egg whites |
| 1/4 | c | Canola oil |
| 1 | c | Sugar |
| 2 | c | Flour |
| 2 | ts | Baking powder |
| 1 1/4 | ts | Cinnamon |
| 1 | ts | 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. LEMON GLAZE:
1/2 c powdered sugar
3 T freshly squeezed lemon juice
1/2 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.
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1/2" slice calories 163,protein 3.1 gm,carb. 29.8 gm,total fat 3.6 gm,CSI
Units 0.5,dietary fiber 1.1 gm,sodium 119 mg,potassium 98 mg,calcium 45
mg,iron
1.0 mg
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The New American Diet by Connor & Connor