Subject: VEGAN: Spicy Lowfat Pumpkin Bread

From: Toki Noguchi <[email-masked]>
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.

Enjoy,

Toki

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Spicy Lowfat Pumpkin Bread
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Ingredients

   1/2 Cup apple sauce
     1 Cup cooked, pureed pumpkin
     2 egg substitute equivalent (or two egg whites for the non-vegans)
   1/3 Cup water
 1 3/4 Cups of flour
     1 t baking soda
     1 Cup sugar
   1/2 tsp salt
     1 tsp cinnamon
   1/2 tsp nutmeg and ginger
   1/4 tsp allspice and powdered cloves
   1/2 Cup currants (optional)

Procedure

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.

Toki Noguchi
1/20/94