Moist and tender, fat-free pumpkin bread.
Pumpkin Bread
- 2 cups all-purpose flour
1 cup brown sugar, packed
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pumpkin
1/2 cup fat-free milk
2 large egg whites, whipped
1/2 cup raisins
1/3 cup fat free sour cream
- Preheat oven to 350°F (175°C).
Prepare a 9 x 5 x 3-inch loaf pan with cooking spray and flour;
set aside.
- In a mixing bowl, combine flour, brown
sugar, baking powder, cinnamon, nutmeg, baking soda, ginger,
and cloves.
- In another mixing bowl, combine pumpkin,
milk, egg whites, raisins, and sour cream. Mix dry ingredients
with wet ingredients just until moistened. Pour batter into prepared
pan.
- Bake bake for 1 hour or until wooden pick
inserted in center of loaf comes out clean.
Makes 18 servings.
Approximate nutrition analysis (per serving):
113 calories; .5 g fat; 2.6 g protein; 27.6 g carbohydrates;
1 mg cholesterol; 1.3 g fiber; 120 mg sodium.
Recipe provided courtesy of Kansas Wheat Commission.
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