Pumpkin Bread
Adapted from
Better Homes & Gardens, New Cookbook
18 servings
| 2 c unbleached flour | 1/4 tsp cloves | ||
| 1 c light brown sugar, packed | 1 c canned pumpkin | ||
| 1 tbsp baking powder | 1/2 c fat-free milk | ||
| 2 tsps cinnamon | 1/4 c egg whites, slightly beaten | ||
| 1/2 tsp nutmeg | 1/2 c raisins | ||
| 1/4 tsp baking soda | 1/3 c light sour cream | ||
| 1/4 tsp ginger |
Preheat oven at 350. Prepare a 9 "x 5 " 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 one hour.
| Calories | 124 | %CFF | 4 % | |
| Total Fat | 0.6 g | Saturated Fat | 0.2 mg | |
| Protein | 3 g | Cholesterol | 0.1 g | |
| Carbohydrates | 28 g | Sodium | 110 mg | |
| Sugars | 16 g | Fiber | 1 g | |
|
2.3 WW Points | ||||
  |
 
Rated by 11 users (4.5) |
 |
 |
 |
 | 
|
Have an idea for a poll?
Please let me know!
Please let me know!