Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: 20 - 1 slice (3 ounces) per serving
Recipes
Pumpkin Spice Bread
| Nutrition Information | |
| Calories: | 203 |
| Total Fat: | 6g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 140mg |
| Carbohydrates: | 34g |
| Dietary Fiber: | 1g |
| Sugars: | 15g |
| Protein: | 4g |
| Vitamin A: | 3590iu (71%) |
| Vitamin C: | 2.5mg (4%) |
| Calcium: | 54mg (5%) |
| Iron: | 2mg (11%) |
Ingredients
Instructions
1 cup nonfat egg substitute
1 1/2 cups granulated white sugar
1 cup Splenda
1/2 cup Canola oil
15-ounce can pumpkin
1/2 cup skim milk
2 teaspoons pure vanilla extract
3 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
Preheat oven to 350 degrees. Lightly grease 2 large loaf pans.
Combine egg, sugar, Splenda, oil, pumpkin, milk and vanilla in a large mixing bowl and mix well. Add the rest of the ingredients and mix well. Pour the batter into the loaf pans.
Bake until a toothpick inserted into the center comes out clean, about 1 hour. Remove from oven and let cool. Turn out of pan, wrap and refrigerate until ready to serve.
Total Preparation & Cooking Time: 70 min. (10 Prep, 60 Cook)
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!