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PUMPKIN PERFECTION BREAD

Source of Recipe

SECRETS OF FAT-FREE COOKING by Sandra Woodruff, RD


Recipe Introduction

No Carbohydrate levels available

List of Ingredients





Recipe

Yield: 16 slices

1-2/3 cups whole wheat pastry flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. baking soda
2 tsp. pumpkin pie spice
1 cup mashed cooked or canned pumpkin
1/4 cup plus 2 tbsp. orange juice
1/4 cup Prune Puree ....... (recipe below)
1/4 cup toasted wheat germ or chopped pecans

Combine the flour, sugar, baking powder, baking soda, and pumpkin pie spice in a large bowl, and stir to mix well. Add the pumpkin, orange juice, and Prune Puree, and stir just until the dry ingredients are moistened. Fold in the wheat germ or pecans.

Coat an 8 x 4-inch loaf pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325 F. for 40 to 45 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean. Remove the bread from the oven, and let sit for 10 minutes. Turn the loaf onto a wire rack, and cool before slicing.

NUTRITIONAL FACTS (PER SLICE) Calories, 84, Fat: 0.5 g, Protein: 2.5 g, Cholesterol: 0 mg, Fiber: 2.3 g,
Sodium: 103 mg
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PRUNE PUREE ....(used as a fat substitute)
3 oz. pitted prunes (about 1/2 cup)
1 cup water or fruit juice
2 tsp. lecithin granules*

Place all of the ingredients in a blender or food processor, and process at high speed until the mixture is smooth.

Use immediately, or place in an airtight container and store in the refrigerator for up to 3 weeks.

*LECITHIN, a nutritious by-produce of soybean-oil refining, is sold in health food stores as a food supplement. Because lecithin improves the texture of baked goods, commercial bakers often add small amounts of this product to fat-free and low-fat cakes, cookies, breads, and muffins.