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VELVET PUMPKIN BREAD

Source of Recipe

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List of Ingredients

Vegetable oil spray
1 cup canned pumpkin
Egg substitute equivalent to 2 eggs, or 2 eggs slightly beaten
1/3 cup fat-free milk
2 tablespoons light margarine
1 tablespoon vegetable 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


Recipe

Preheat oven to 350 degrees F. Lightly spray a 10x5x3-inch loaf pan
with vegetable oil spray. Set aside.

In a medium bowl, combine pumpkin, egg, milk, margarine, and oil,
stirring well. In a large bowl, sift together flour, baking powder,
cinnamon, ginger, nutmeg, and salt. Stir in remaining ingredients,
mixing well.

Make a well in center of flour mixture. Pour pumpkin mixture all at
once into well. Stir until just moistened. Don't overmix. Pour batter
into loaf pan.

Bake for 1 hour or until cake tester or toothpick inserted in center
comes out clean. Remove from pan and let cool on cooling rack.