Email to Phyllis_aka_Filus.      

PUMPKIN SPICE BREAD

Source of Recipe

FAT-FREE HOLIDAY RECIPES by Sandra Woodruff, RD


Recipe Introduction

No Carbohydrate levels available Yield: 16 slices

2 cups whole wheat flour
1/2 cup light brown sugar
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
3/4 cup plus 2 tbsp. orange juice
1/2 cup mashed cooked or canned pumpkin
1 egg white

1/3 cup dried cranberries or chopped pecans (optional)

In a large bowl, combine the flour, sugar, baking soda, baking powder, and pumpkin pie spice, and stir to mix well. Add the juice, pumpkin, and egg white, and stir just until the dry ingredients are moistened. Fold in the cranberries or pecans if desired.

Coat an 8 x 4-inch loaf pan with cooking spray. Spread the batter in the pan, and bake at 350 F. for 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove the bread from the oven, and let sit for 10 minutes. Invert the loaf onto a wire rack, turn right side up, and cool to room temperature before slicing and serving.

NUTRITIONAL FACTS (PER SLICE) Calories: 78, Fat: 0.3 g, Protein: 2.5 g, Cholesterol: 0 mg, Fiber: 2.1 g,
Sodium: 108 mg