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Pumpkin
Spice Bread
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2 c
unbleached flour |
2 tsps
cinnamon |
1/4
tsp ginger |
1/2 c
skim milk |
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1 c
brown sugar, packed |
1/2
tsp nutmeg |
1/4
tsp cloves |
2 egg
whites, whipped |
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1 tbsp
baking powder |
1/4
tsp baking soda |
1 15
oz canned pumpkin |
1/3 c
fat-free sour cream |
1. Preheat oven to 350°.
2. Prepare a bundt pan with cooking spray, set aside.
3. Combine flour, brown sugar, baking powder, baking soda, cinnamon,
nutmeg, ginger and cloves in a large mixing bowl.
4. In a medium mixing bowl, combine pumpkin, skim milk, egg whites and
sour cream.
5. Spoon the pumpkin mixture into the flour mixture and mix just until
moistened.
6. Pour batter into prepared pan. Bake 60 minutes.
18 servings;
112 Cal, less than one gram Fat, 3g Pro, 28g Carb, 1mg Chol, 116mg Sod
Note: The following pans may be used in place of the
bundt: 4 mini loaf pans, 12 muffin pans, 1-9 x 5" loaf pan, 1-9 x
13" baking pan, or 2-8 x 8" baking pans.
From Debi
Brockamp
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