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Cook'n with Betty Crocker 
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Ginger-Topped Pumpkin Bread |
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Serves: 48 Print this RecipeLOW FAT/LOW CHOLESTEROL/LOW CALORIE Prep: 15 min Bake: 1 hr 10 min Cool: 1 hr Makes 2 loaves with 24 slices each 1 (15-ounce) can pumpkin 1 2/3 cups sugar 2/3 cup unsweetened applesauce 1/2 cup milk 2 teaspoons vanilla extract 4 egg whites plus 2 eggs or 1 cup fat-free cholesterol-free egg product 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon ground cloves 3 tablespoons finely chopped crystallized ginger, if desired Vanilla Glaze: 2/3 cup powdered sugar 2 to 3 teaspoons warm water 1/4 teaspoon vanilla extract 1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches. 2. Mix pumpkin, sugar, applesauce, milk, vanilla and egg product in large bowl. Stir in remaining ingredients except Vanilla Glaze and ginger. Pour into pans. 3. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 1 hour. Drizzle with Vanilla Glaze. Sprinkle with ginger. Vanilla Glaze Mix all ingredients until smooth and thin enough to drizzle. NUTRITION INFORMATION 1 serving Calories 65 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 110mg Carbohydrate 16g (Dietary Fiber 1g) Protein 1g % DAILY VALUE: Vitamin A 20%; Vitamin C 0%; Calcium 0%; Iron 2% DIET EXCHANGES: 1 Fruit From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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