Pumpkin Harvest Loaf
Pumpkin Harvest Loaf recipe
Yield
12 servingsPrep
20 minCook
60 minReady
1⅓ hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
pumpkin
|
|
| ½ | cup |
liquid egg substitute
or 2 large eggs |
|
| 2 | each |
egg whites
|
*
|
| ¼ | cup |
canola oil
|
|
| 1 | cup |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 ¼ | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
pumpkin
|
|
| 118 | ml |
liquid egg substitute
or 2 large eggs |
|
| 2 | each |
egg whites
|
*
|
| 59 | ml |
canola oil
|
|
| 237 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 6.3 | ml |
cinnamon
|
|
| 5 | ml |
baking soda
|
|
Directions
Preheat oven to 350℉ (180℃).
Beat together pumpkin, egg substitute, egg whites and oil.
Add sugar, flour, baking powder, baking soda and cinnamon.
Combine all ingredients and pour into a 9-by-5-inch loaf pan that has been sprayed with non-stick spray, then floured.
Bake 60 minutes or until wooden pick inserted in center comes out clean.
