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Pecan-Topped Pumpkin Bread

Source of Recipe

AHA Quick and Easy Cookbook
Pecan-Topped Pumpkin Bread

No one will suspect that this home-baked bread came from a box or that it's low in fat and cholesterol. Plan to make this bread in the fall when the pumpkin quickbread mix is most readily available.

Makes 1 loaf…Serves 12

1/4 teaspoon acceptable margarine
1 teaspoon all-purpose flour
I (1 4-ounce) package pumpkin quick-bread mix
1/2 cup shredded carrot
1 to 2 teaspoons finely shredded orange peel
3 tablespoons unsweetened applesauce
Egg substitute equivalent to 2 eggs
2 tablespoons chopped pecans

Preheat oven to 350 F. Spread margarine on bottom and sides of a 9x5x3-inch loaf pan. Sprinkle flour over margarine. Set aside.

Prepare quick-bread mix according to package directions (using amount of water specified on package), but add the shredded carrot and orange peel, substitute the 3 tablespoons applesauce for the oil, and use the egg substitute for the eggs.

Pour batter into prepared loaf pan. Sprinkle top with pecans. Bake for 45 to 60 minutes or according to package directions.

1 slice equals: 158 Calories…3 gm protein…32 gm carbohydrate…0 mg cholesterol…183 mg sodium…2 gm fat (0 gm saturated)