Pumpkin spice bread <r t>

10 Servings

Ingredients

Quantity Ingredient
3 cups Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
½ teaspoon Ground Allspice
2 Egg Beaters® 99% Egg Substitute, *Note
16 ounces Pumpkin; Canned
1 cup Brown Sugar
½ cup Maple Syrup; Flavored
1½ tablespoon Oil; **Note
¾ cup Raisins
½ cup Chopped Walnuts; ***Note

Directions

*NOTE: Original recipe called for 2 regular eggs **NOTE: Original recipe used ¼ C oil...I reduced it and it can probably still be reduced further

***NOTE: Original recipe used ¾ C chopped walnuts Preheat oven to 350 deg F. Spray a 9 x 5" loaf pan with nonstick spray. In large bowl, mix first 5 ingredients. In medium bowl, beat eggs, pumpkin, brown sugar, syrup and oil. Gently stir pumpkin mixture into flour mixture.

Stir in raisins and walnuts.

Spoon batter into loaf pan. Bake for 1 hour, or until inserted toothpick comes out clean. Cool bread in loaf pan; turn out of pan to wrap or serve.

This was quite good. Be sure to check it in a couple of places with a toothpick or it might have a mushy surprise for you in the middle!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

Makes 1 loaf

NOTES : Cal 318⅘, Fat 3.5g, Carb 67.2g, Fib 1.9g, Pro 6.5g, Sod 244mg, CFF 9⅗%.

Recipe by: Home Cooking, 11/96 Posted to Digest eat-lf.v097.n186 by Reggie Dwork <reggie@...> on Jul 23, 1997

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