Pumpkin Bread

Make this bread for a quick breakfast or a lunch box treat. The spices used in this nonfat bread compliment the pumpkin flavor. Use an 8" x 8" pan instead of a loaf pan because it cooks more uniformly. Also consider this for dessert with a dollop of light whipped topping and a sprinkle of nutmeg.

1 cup unbleached flour
3/4 cup whole wheat flour
3/4 cup sugar
1/2 cup oat bran
1 tsp. baking soda
1/2 tsp. salt (optional)
1/2 tsp. baking powder
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1 cup canned pumpkin
1/2 cup egg substitute (equal to 2 eggs)
1/2 cup unsweetened applesauce
1 tsp. vanilla extract

Preheat oven to 350 degrees. Spray an 8" x 8" pan with non-stick cookingspray. In a medium bowl, combine dry ingredients. In a larger bowl, mixpumpkin with remaining ingredients until well-blended. Stir flour mixtureinto pumpkin mixture just until flour is moistened. Pour into pan. Bake for55-60 minutes or until toothpick inserted in the center comes out clean.

Yield: 9 servings
One serving: 1/9 recipe
Per serving: 187 calories, 40 grams carbohydrate, 5 grams protein, 1 gram fat
Exchanges: 2 1/2 starch