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    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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