| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy, Fruits | Breads/bm, Diabetic | 15 | Servings | |
INGREDIENTS
| 1/3 | c | Vegetable oil |
| 2 | T | Sugar |
| 2 | Eggs | |
| 3/4 | c | Cooked or canned pumpkin |
| 1 | c | Unbleached enriched wt.flour |
| 1 | c | Whole wheat flour |
| 1 | T | Baking powder |
| 1/2 | t | Baking soda |
| 1/4 | t | Salt |
| 1 | t | Ground cinnamon |
| 1/2 | c | Raisins |
| 1/4 | c | Lowfat milk or orange juice |
| 1/15 | ipe – 153 calories, 1 bread 1/2 fruit 1 fat 23 grams |
INSTRUCTIONS
Beat together the oil, sugar, eggs, and pumpkin until light and fluffy. Combine the flours, baking powder, baking soda, salt, cinnamon and raisins in a bowl. Stir into the creamed mixture with the milk or orange juice. Pour into an oiled 9 x 5 inch loaf pan. Bake at 350 F for 40 to 45 minutes. carbohydrate, 3 grams protein, 6 grams fat 122 mg sodium, 117 mg potassium, 37 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 111
Calories From Fat: 50
Total Fat: 5.6g
Cholesterol: 24.8mg
Sodium: 218mg
Potassium: 85.5mg
Carbohydrates: 13.8g
Fiber: <1g
Sugar: 5.4g
Protein: 2g