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Pumpkin Harvest Loaf

Pumpkin Harvest Loaf

Pumpkin Harvest Loaf recipe













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 60623% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 200mg 8%
Total Carbohydrate 36g 36%
Dietary Fiber 5g 21%
Sugars g
Protein 23g
Vitamin A 336% Vitamin C 8%
Calcium 11% Iron 30%
* based on a 2,000 calorie diet How is this calculated?


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