Total Calories: 66
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.
Mix all ingredients until smooth and thin enough to drizzle.
Calories 65 (Calories from Fat 0)
Fat 0g (Saturated 0g)
Carbohydrate 16g (Dietary Fiber 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 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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