Velvet Pumpkin Bread
Description
This International bread features Vegetable oil spray, Canned pumpkin, Egg substitute equivalent to 2 eggs, OR 2 eggs slightly beaten, Fat-free milk. It delivers sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Preheat oven to 350 degrees F (177&# 194;°C). Lightly spray a 10x5x3-inch loaf pan with vegetable oil spray. Set aside. In a medium bowl, combine pumpkin, egg, milk, margarine, and oil, stirring well. In a large bowl, sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Stir in remaining ingredients, mixing well. Make a well in center of flour mixture. Pour pumpkin mixture all at once into well. Stir until just moistened. Don't overmix. Pour batter into loaf pan. Bake for 1 hour or until cake tester or toothpick inserted in center comes out clean. Remove from pan and let cool on cooling rack. Calories 159 Protein
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chopped pecans -- dry-roasted
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 1225.9kcal
- % Daily Value *
- Total Fat 58.6g91%
- Saturated Fat 9.5g48%
- Cholesterol 47.5mg16%
- Sodium 1692.8mg71%
- Total Carbohydrate 161.7g54%
- Dietary Fiber 7.1g29%
- Sugars 63.8g
- Protein 17.9g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
allpurpose, baking, beaten, bread, brown, canned, cinnamon, egg, eggs, equivalent, fatfree, firmly, flour, ginger, ground, international, light, margarine, milk, nutmeg
