Velvet Pumpkin Bread (3.5 Pts) Recipe
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Velvet Pumpkin Bread (3.5 Pts) Vegetable oil spray
1 cup canned pumpkin
Egg substitute equivalent to 2 eggs -OR 2 eggs slightly beaten
1/3 cup fat-free milk
2 tbsp light margarine
1 tbsp vegetable oil
2 cup all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup chopped pecans, dry-roasted
1/2 cup sugar
1/2 cup firmly packed light brown sugar
Preheat oven to 350 degrees F. Lightly spray a 10x5x3-inch loaf pan with
vegetable oil spray. Set aside.
In a medium bowl, combine pumpkin, egg, milk, margarine, and oil, stirring
well. In a large bowl, sift together flour, baking powder, cinnamon,
ginger, nutmeg, and salt. Stir in remaining ingredients, mixing well.
Make a well in center of flour mixture. Pour pumpkin mixture all at once
into well. Stir until just moistened. Don't overmix. Pour batter into loaf
pan.
Bake for 1 hour or until cake tester or toothpick inserted in center comes
out clean. Remove from pan and let cool on cooling rack.
Makes 16 Servings (slices)
Per Serving:
Calories 159
Protein 3 g
Carbohydrates 28 g
Total Fat 4g (1 g. sat.)
Sodium 127 mg
% calories from fat 23
Fiber 2g
Cholesterol 0 mg
Shared by: Diane, Healthy Recipes
WW Pointed by Mary [mnmpoms@ponyexpress.net]
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Preparation Time: 0:00 |
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