| 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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