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PUMPKIN GINGERBREAD

Source of Recipe

SECRETS OF FAT-FREE BAKING by Sandra Woodruff, RD


Recipe Introduction

No Carbohydrate levels available

List of Ingredients





Recipe

Yield: Four 1-lb. cans - (32 slices)

2 cups whole wheat pastry flour
1 cup whole grain cornmeal
1 tsp. baking soda
2 tsp. ground ginger
1 tsp. ground allspice
1 cup cooked mashed pumpkin
1 1/4 cups apple or orange juice
3/4 cup molasses
3/4 cup dark raisins (optional)

Combine the flour, cornmeal, baking soda, ginger, and allspice, and stir to mix well. Add the pumpkin, apple or orange juice, and molasses, and stir just until the dry ingredients are moistened. Fold in the raisins if desired.

Coat 4 one-pound cans with nonstick cooking spray. Divide the batter among the cans, and bake at 300 F. for 40 to 45 minutes, of just until a wooden toothpick inserted in the center of a loaf comes out clean.

Remove the bread from the oven, and let sit for 10 minutes. Invert the loaves onto a wire rack, remove the cans, turn the bread right side up, and cool before slicing and serving.

PER SLICE (calculated w/o raisins) Calories: 63, Fat: 0.3 g, Protein: 1.4 g, Cholesterol: 0 mg, Sodium: 29 mg, Fiber: 1.5 g, Calcium: 18 mg, Potassium: 137 mg, Iron: 0.9 mg