| 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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