| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | Sifted all purpose flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Nutmeg |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Salt |
| 1 1/2 | c | Granulated sugar |
| 1 1/4 | c | Solid-pack pumpkin |
| 1/2 | c | Nonfat egg substitute; such as Egg Beaters |
| 1/2 | c | Fresh squeezed orange juice |
| 1/4 | c | Nonfat plain yogurt |
| 1 1/2 | oz | Packet of Butter Buds |
| 1/4 | c | Powdered sugar |
| 2 | ts | Warm water |
| 1/2 | ts | Fresh-squeezed lemon juice |
INSTRUCTIONS
GLAZE This pumpkin bread is really really good!!! It came from "Lean and Lovin' It" by Don Mauer. So far I have been impressed with his baked goods. They are not low in sugar, but there is hardly any fat to speak of. I am in month 3 of maintenance after a 140 pound loss and I am trying to slowly reintroduce sweets back into the system--this bread makes me feel like I am eating a fully fatty treat!! 1. Set the oven rack in the middle of the oven and preheat to 350 degrees. Lightly spray the bottom and sides of a 9X5X3 inch loaf pan with vegetable oil spray. Set aside. 2. Sift together the flour, baking soda, baking powder, ground spices, and salt. Set aside. 3. In a large bowl , whisk together the sugar, pumpkin, egg substitute, orange juice, yogurt, and Butter Buds until well combined and the sugar seems to have dissolved, about 45 seconds to 1 minute. Add the dry ingredients to the bowl and, with a rubber spatula, stir and fold until just moistened, 30-40 seconds. 4. Pour the batter into the prepared pan and bake for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean. 5. Cool bread in the pan on a wire rack for 15 minutes. Lift the bread from the pan and return it to the rack. Let sit for 1 hour, or until thoroughly cooled. 6. Glaze: In a small bowl whisk together the powdered sugar, water and lemon juice until combined. Brush the glaze evenly over the cooled bread and serve. To store, when the glaze is set and dry, wrap the bread in aluminum foil and refrigerate. per slice (18 per loaf) 132 calories, 0.21 grams of fat, 2.4 grams of protien, 31.3 grams of carbohydrate, trace of cholesteral, 129 mg of sodium. Posted to EAT-LF Digest by Eileen and Andrew Johnson <sophie@macomb.com> on Mar 13, 1998
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