| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Polkadot, Lisa, Low-fat/cal, Bread:quick, Holidays |
16 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 2/3 |
c |
Firmly packed dark brown sugar |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 3/4 |
ts |
Pumpkin pie spice |
| 1 |
c |
Canned pumpkin |
| 1/4 |
c |
Water |
| 1/4 |
c |
Vegetable oil |
| 1 1/2 |
ts |
Vanilla extract |
| 3 |
|
Egg whites, lightly beaten |
| 3/4 |
c |
Coarsely chopped cranberries |
|
|
Vegetable cooking spray |
| 1/4 |
c |
Chopped pecans |
INSTRUCTIONS
Combine the first 6 ingredients in a large bowl; make a well in center of
mixture. Combine pumpkin, water, oil, vanilla, and egg whites; add to dry
ingredients, stirring just until dry ingredients are moistened. Fold in
cranberries.
Pour batter into a 9x5-inch loaf pan coated with cooking spray; sprinkle
pecans over batter. Bake at 350 for 1 hour and 5 minutes or until a wooden
pick inserted in center comes out clean. Let cool in pan 10 minutes on a
wire rack; remove from pan, and let cool completely on wire rack. Yield: 16
servings (serving size: 1 slice).
CALORIES 160 (28% from fat); PROTEIN 2.6g; FAT 4.9g (sat 0.8g, mono 1.8g,
poly 2g); CARB 26.6g; FIBER 1.3g; CHOL 0mg; IRON 1.2mg; SODIUM 50mg; CALC
48mg
Source: "Tasty Gifts - The Leaven Spoonful," Cooking Light, Nov/Dec 1995
I made a bread today that takes advantage of two big Thanksgiving foods -
Pumpkin and Cranberries. I'm planning on taking it to my uncle's house
tomorrow. It smells pretty good.
I also made a banana variation for Neil's parents, since his dad doesn't
like pumpkin. Substitute 3 ripe bananas for the canned pumpkin and
cranberries, and substitute 1 ts nutmeg for the pumpkin pie spice. It, too,
smells pretty good.
* From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers!
Posted by LISA on 11-22-95
Posted to MC-Recipe Digest V1 #710 by Lisa Clarke <lisa@gaf.com> on Aug 1,
97
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