Recipe of Pumpkin-Raisin Bread - Food Recipes

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Title: Pumpkin-Raisin Bread
Categories : Diabetic, Breads/bm
Serving size: 15 servings 1/3 c Vegetable oil 1 tb Baking powder 2 tb Sugar 1/2 ts Baking soda 2 Eggs 1/4 ts Salt 3/4 c Cooked or canned pumpkin 1 ts Ground cinnamon 1 c Unbleached enriched wt.flour 1/2 c Raisins 1 c Whole wheat flour 1/4 c Lowfat milk or orange juice Beat together the oil, sugar, eggs, and pumpkin until light and fluffy. Combine the flours, baking powder, baking soda, salt, cinnamon and raisins in a bowl. Stir into the creamed mixture with the milk or orange juice. Pour into an oiled 9 x 5 inch loaf pan. Bake at 350 F for 40 to 45 minutes. 1/15 recipe - 153 calories, 1 bread, 1/2 fruit, 1 fat 23 grams carbohydrate, 3 grams protein, 6 grams fat 122 mg sodium, 117 mg potassium, 37 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93