Velvet Pumpkin Bread (3.5 PTS)

Recipe Ingredients

		Vegetable oil spray
1 cup	237ml	Canned pumpkin
		Egg substitute equivalent to 2 eggs OR 2 eggs slightly beaten
1/3 cup	78ml	Fat-free milk
2 tablespoons	30ml	Light margarine
1 tablespoon	15ml	Vegetable oil
2 cups	125g / 4.4oz	All-purpose flour
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground ginger
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Salt
1/2 cup	73g / 2.6oz	Chopped pecans - dry-roasted
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	80g / 2.8oz	Firmly packed light brown sugar

Recipe Instructions

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 [[email protected]]

Source:
AHA Cookbook

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