Pumpkin Breaddiabetic, lowfat, vegetables 1 cup canned pumpkin 4 eggs 2 slice whole wheat bread; crumbled 2 teaspoon vegetable oil 1 1/3 cup nonfat milk powder 1 1/2 teaspoon baking powder 1 teaspoon vanilla 1/2 teaspoon orange extract 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 12 teaspoon sugar Preheat oven to 350. In a blender container, combine pumpkin, eggs, bread and oil. blend until smooth. Add remaining ingredients. Blend until moistened. Continue to blend for 1 minute. Pour batter into a 4X8 nonstick loaf pan that has been sprayed with a nonstick cooking spray. Bake 35-40 minutes until brown. Cool in pan. Per serving: 8g protein, 4g fat, 12g carb., 281mg sofium, 139mg chol., 147 calories. |
