Velvet Pumpkin Bread
Serves 16; 1 slice per serving
The name says it all - this bread has a wonderful texture. And
just wait until you smell it baking!
Vegetable oil spray
1 cup canned pumpkin
1/3 cup fat-free milk
Egg substitute equivalent to 2 eggs, or 2 large eggs, slightly
beaten
2 tablespoons corn oil stick margarine
1 tablespoon canola or corn oil
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped pecans, dry-roasted
1/2 cup sugar
1/2 cup firmly packed light brown sugar
Preheat the oven to 350°F. Lightly spray a 9' 5' 3-inch loaf
pan with vegetable oil spray. Set aside. In a medium bowl, whisk
together the pumpkin, milk, egg substitute, margarine, and oil. In
a large bowl, sift together the flour, baking powder, cinnamon,
ginger, nutmeg, and salt. Stir the remaining ingredients into the
flour mixture. Make a well in the center of the flour mixture. Pour
the pumpkin mixture all at once into the well. Stir until just
moistened. Don't overmix. Pour the batter into the loaf pan. Bake
for 1 hour, or until a cake tester or toothpick inserted in the
center comes out clean. Turn out onto a cooling rack.
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Nutrition Analysis
(per serving)
Calories 158
Total Fat 4.5 g
Saturated 0.5 g
Polyunsaturated 1.5 g
Monounsaturated 2.0 g
Cholesterol 0 mg
Sodium 129 mg
Carbohydrates 27 g
Fiber 1 g
Sugar 14 g
Protein 3 g
Dietary Exchange
2 Starch
1/2 fat
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