| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Diabetic, Breads/bm | 15 | Servings | |
INGREDIENTS
| 1/3 | c | Vegetable oil |
| 2 | tb | Sugar |
| 2 | Eggs | |
| 3/4 | c | Cooked or canned pumpkin |
| 1 | c | Unbleached enriched wt.flour |
| 1 | c | Whole wheat flour |
| 1 | tb | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | ts | Ground cinnamon |
| 1/2 | c | Raisins |
| 1/4 | c | Lowfat milk or orange juice |
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. 1/15 recipe - 153 calories, 1 bread, 1/2 fruit, 1 fat 23 grams 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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