| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Breads, Desserts, Low fat, Snacks | 10 | Servings | |
INGREDIENTS
| 3 | c | Flour |
| 2 | ts | Baking Powder |
| 1 | ts | Baking Soda |
| 1 | ts | Ground Cinnamon |
| 1/2 | ts | Ground Allspice |
| 2 | Egg Beaters® 99% Egg Substitute, *Note | |
| 16 | oz | Pumpkin; Canned |
| 1 | c | Brown Sugar |
| 1/2 | c | Maple Syrup; Flavored |
| 1 1/2 | tb | Oil; **Note |
| 3/4 | c | Raisins |
| 1/2 | c | Chopped Walnuts; ***Note |
INSTRUCTIONS
*NOTE: Original recipe called for 2 regular eggs **NOTE: Original recipe used 1/4 C oil...I reduced it and it can probably still be reduced further ***NOTE: Original recipe used 3/4 C chopped walnuts Preheat oven to 350 deg F. Spray a 9 x 5" loaf pan with nonstick spray. In large bowl, mix first 5 ingredients. In medium bowl, beat eggs, pumpkin, brown sugar, syrup and oil. Gently stir pumpkin mixture into flour mixture. Stir in raisins and walnuts. Spoon batter into loaf pan. Bake for 1 hour, or until inserted toothpick comes out clean. Cool bread in loaf pan; turn out of pan to wrap or serve. This was quite good. Be sure to check it in a couple of places with a toothpick or it might have a mushy surprise for you in the middle!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> Makes 1 loaf NOTES : Cal 318.8, Fat 3.5g, Carb 67.2g, Fib 1.9g, Pro 6.5g, Sod 244mg, CFF 9.6%. Recipe by: Home Cooking, 11/96 Posted to Digest eat-lf.v097.n186 by Reggie Dwork <reggie@reggie.com> on Jul 23, 1997
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