Ginger-Topped Pumpkin Bread

Serves: 48
Total Calories: 66


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.

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%


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.

Nutritional Facts:

Serves: 48
Total Calories: 66
Calories from Fat: 1

This Ginger-Topped Pumpkin Bread recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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