INGREDIENTS

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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