Ingredients:
2 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon grated ginger
1 tablespoon grated orange peel
1/2 cup granulated fructose
1 cup fresh pumpkin, cooked and mashed
3/4 cup skim milk (zero fat)
1 egg white, lightly beaten
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon grated ginger
1 tablespoon grated orange peel
1/2 cup granulated fructose
1 cup fresh pumpkin, cooked and mashed
3/4 cup skim milk (zero fat)
1 egg white, lightly beaten
Recipe:
1. Blend the dry ingredients together.
2. Add the pumpkin puree, milk and egg white to the dry ingredients. Mix well.
3. Bake in a non-stick loaf tin sprayed with lecithin (Pam) for about 1 hour with the oven set at 375 F/190 C.
2. Add the pumpkin puree, milk and egg white to the dry ingredients. Mix well.
3. Bake in a non-stick loaf tin sprayed with lecithin (Pam) for about 1 hour with the oven set at 375 F/190 C.
Serves:
10 slices