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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 28 |
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I modified a recipe to come up with this low-fat yet moist and tasty pumpkin bread, says Rita Horton of Lincoln, Illinois. I make it for the holidays and to give as hostess gifts. Ingredients:
2 cups sugar |
1 can (15 ounces) solid-pack pumpkin |
1 cup unsweetened applesauce |
1/2 cup egg substitute |
3-1/3 cups king arthur unbleached all-purpose flour |
2 teaspoons ground cinnamon |
2 teaspoons baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg or allspice |
1 cup chopped nuts or raisins, optional |
Directions:
1. In a bowl, combine the sugar, pumpkin, applesauce and egg substitute; mix well. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; gradually add to pumpkin mixture and mix well. Stir in nuts or raisins if desired. Pour into two 8-in. x 4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (14 slices per loaf).
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