Low cal pumpkin bread

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Name: Pumpkin Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: One 15-oz. can pure pumpkin; 1 1/2 cups gluten-free flour; 1/2 cup fat-free liquid egg substitute (like Original Egg Beaters); 1/2 cup Splenda No Calorie Sweetener (granulated); 1/4 cup brown sugar (not packed); 1/4 cup Ocean Spray Craisins Original Sweetened Dried Cra (or regular raisins), chopped; 2 1/4 tsp. baking powder; 1 1/2 tsp. cinnamon; 1 tsp. vanilla extract; 1/2 tsp. salt; 1/3 tsp. pumpkin pie spice

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INGREDIENTS

One ; 15-oz. can pure pumpkin
1 1/2 cups gluten-free flour
1/2 cup fat-free liquid egg substitute ; (like Original Egg Beaters)
1/2 cup Splenda No Calorie Sweetener ; (granulated)
1/4 cup brown sugar ; (not packed)
1/4 cup Ocean Spray Craisins Original Sweetened Dried Cra ; (or regular raisins), chopped
2 1/4 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. salt
1/3 tsp. pumpkin pie spice

Servings

INSTRUCTIONS

Directions:

Preheat oven to 350 degrees.

In a large bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, salt, and pumpkin pie spice (in other words, all dry ingredients except for the Craisins or raisins).

In a medium bowl, mix together pumpkin, egg substitute, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended.

Slowly sprinkle chopped Craisins or raisins into the batter, making sure they don't all stick together, and mix to distribute them.

Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray. Bake for about 50 minutes, until the top of the loaf is firm to the touch. (Bread may be moist inside. This doesn't mean it's undercooked.) Allow to cool, and then cut into 8 slices. Enjoy!

MAKES 8 SERVINGS

NOTES

Serving Size: 1 (thick!) slice
Calories: 143
Fat: 0.5g
Sodium: 281mg
Carbs: 31g
Fiber: 4.5g
Sugars: 9g
Protein: 5g

POINTS� value 2*

HG Alternative! To make this bread into muffins, evenly distribute the batter among 8 cups of a muffin pan sprayed with nonstick spray. Cook for 35 minutes at 350 degrees, let cool, and enjoy!

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Pumpkin Bread

One 15-oz. can pure pumpkin
1 1/2 cups gluten-free flour
1/2 cup fat-free liquid egg substitute (like Original Egg Beaters)
1/2 cup Splenda No Calorie Sweetener (granulated)
1/4 cup brown sugar (not packed)
1/4 cup Ocean Spray Craisins Original Sweetened Dried Cra (or regular raisins), chopped
2 1/4 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. salt
1/3 tsp. pumpkin pie spice

Directions: 
Preheat oven to 350 degrees.

In a large bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, salt, and pumpkin pie spice (in other words, all dry ingredients except for the Craisins or raisins).

In a medium bowl, mix together pumpkin, egg substitute, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended.

Slowly sprinkle chopped Craisins or raisins into the batter, making sure they don't all stick together, and mix to distribute them.

MAKES 8 SERVINGS

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Nutrition

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Serving Size: 1 Serving (64g)
Recipe Makes: 8 Servings

Calories: 147
Calories from Fat: 2 (1%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0.9mg		0 %
Sodium 28.7mg		1 %
Potassium 69.3mg		2 %
Total Carbohydrate 37.6g		11 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 36.9g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 147

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