Melinda's Pumpkin Raisin Bread

Melinda's Pumpkin Raisin Bread

1 1/2 Cups Whole Wheat Flour
1/2 Teaspoon Salt
1 Teaspoon Baking Soda

1 Cup Equivilent Sweetner of your choice (not sugar)
1 Cup Pumpkin Puree
1/4 Cup Olive Oil
1 Egg
1/4 Cup Egg Substitute
1/4 Cup Water
1/4 Teaspoon Nutmeg
1 Teaspoon Cinnamon
1/4 Teaspoon Allspice
1/4 Teaspoon Cloves
1/4 Cup Unsweetened Applesauce - Drained
1/2 Cup Pecans - Chopped
1/2 Cup Raisins - Boiled & Drained

1. Mix together the flour, salt & baking soda.

2. In another bowl combine the olive oil, egg & egg substitute, water, applesauce, nutmeg, cinnamon, allspice, cloves til well blended. Add the nuts & raisins.

3. Add the dry to the wet & mix just until blended. Pour in a sprayed bread pan & bake at 350 for 50 - 60 minutes or until a toothpick comes out clean. Cool on a wire rack.

* To drain the applesauce: Cover a measuring cup with a tea towel, fasten with a rubberband. Spoon in the applesauce. Let sit til drained.


These stats are based on a 12 serving loaf:

calories - 147
fat - 11 g
carbs - 10 g
protein - 5 g
fiber - 3