Pumpkin Pecan Bread
Source of Recipe
Cooking Light
Recipe Introduction
12 servings
3.5 points per serving
List of Ingredients
1/4 cup canola oil
1 cup pumpkin puree
1 large egg
1 large egg white
1/2 cup low-fat buttermilk
2 tbsp molasses
1 cup + 2 tbsp Splenda Granular
1-3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1-1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/3 cup chopped pecans
Recipe
Preheat oven to 350 deg F. Coat a 9 x 5-inch loaf pan with nonstick cooking
spray. In a medium bowl, whisk together the oil, pumpkin, whole egg, egg
white, buttermilk, molasses, and Splenda. In a large bowl, measure flour,
baking powder, baking soda, spices, and nuts. Stir and make a well in the
center of the dry ingredients. Pour the pumpkin mixture into the well and
stir just until all flour is moistened. Do not overmix. Spoon the batter
into the prepared pan and bake for 40 minutes until the crack appears dry
and a toothpick placed into the center of the bread comes out clean. Allow
the bread to cool in the pan for 10 minutes. Remove from pan and set
back on rack to finish cooling.
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