The best delicious Spicy Lowfat Pumpkin Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spicy Lowfat Pumpkin Bread recipe today!
Hello my friends, this Spicy Lowfat Pumpkin Bread recipe will not disappoint, I promise! Made with simple ingredients, our Spicy Lowfat Pumpkin Bread is amazingly delicious, and addictive, everyone will be asking for more Spicy Lowfat Pumpkin Bread.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spicy Lowfat Pumpkin Bread.
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1/2 c Apple sauce
1 c Cooked; pureed pumpkin
2 Egg substitute equivalent
–or-
2 Egg whites; for the
-non-vegans
1/3 c Water
1 3/4 c Of flour
1 ts Baking soda
1 c Sugar
1/2 ts Salt
1 ts Cinnamon
1/2 ts Nutmeg and ginger
1/4 ts Allspice and powdered cloves
1/2 c Currants (optional)
From: Toki Noguchi tokin@hpmwmat.sr.hp.com
Date: Fri, 18 Feb 1994 05:04:12 GMT
I’ve made this recipe several times lately and its much better with fresh
cooked pumpkin. The canned pumpkin claims 1 gr of fat/cup. This means
each baby loaf has .33 gr fat or 3 calories/loaf from fat.
Beat together first four ingredients. Add baking soda, sugar and salt.
Mix. Stir in flour and mix until just combined. Add all spices and
currants. Stir in. Spray 3 baby loaf pans with PAM and fill each about 2/3
full. Bake in a 350 F oven for 45 minutes.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
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