Pumpkin-raisin Breaddiabetic 1/3 cup vegetable oil 2 tablespoon sugar 2 eggs 3/4 cup cooked or canned pumpkin 1 cup unbleached enriched wt.flour 1 cup whole wheat flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 cup raisins 1/4 cup 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 |
