Low-Fat Pumpkin Bread
- 2 cups sugar
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup unsweetened applesauce
- 1/2 cup egg substitute
- 3-1/3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg or allspice
- 1 cup chopped nuts or raisins, optional
- In a bowl, combine the sugar, pumpkin, applesauce and egg substitute; mix well. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; gradually add to pumpkin mixture and mix well. Stir in nuts or raisins if desired. Pour into two 8x4-in. loaf pans coated with cooking spray. Bake at 350u0b0 for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
sugar, solidpack pumpkin, unsweetened applesauce, egg substitute, flour, ground cinnamon, baking soda, baking powder, salt, ground nutmeg, nuts
Taken from www.tasteofhome.com/recipes/low-fat-pumpkin-bread/ (may not work)