| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pumpkin, Bread/any s |
18 |
Servings |
INGREDIENTS
| 2 |
c |
Unbleached flour |
| 1 |
c |
Brown sugar; packed |
| 1 |
tb |
Baking powder |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Ginger |
| 1/4 |
ts |
Cloves |
| 1 |
c |
Pumpkin, canned |
| 1/2 |
c |
Skim milk |
| 2 |
|
Egg whites; whipped |
| 1/2 |
c |
Raisins |
| 1/8 |
c |
Olive oil |
INSTRUCTIONS
Preheat oven at 350. Prepare a 9 x 5 x 3" loaf pan with cooking spray and
flour; set aside. In a mixing bowl, combine flour, brown sugar, baking
powder, cinnamon, nutmeg, baking soda, ginger, and cloves. In another
mixing bowl, combine pumpkin, skim milk, egg whites, raisins, and sour
cream. Mix dry ingredients with wet ingredients just until moistened. Pour
batter into prepared pan. Bake 60 minutes or until lightly browned.
Recipe By : Better Homes & Gardens, New Cookbook
Posted to EAT-L Digest 1 November 96
Date: Sat, 2 Nov 1996 16:28:48 -0600
From: "Anita A. Matejka" <matejka@BGA.COM>
NOTES : A recipe calling for 2 to 2 1/2 cups flour can be baked in the
following pans: 4 mini loaf pans, 12 muffin pans, 1-9 x 5" loaf pan, 1-9 x
13" baking pan, or 2-8 x 8" baking pans.
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