1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup Imperial Sugar Extra Fine Granulated Sugar or Dixie Crystals Extra Fine Granulated Sugar
1-1/4 tsp. pumpkin pie spice
1 tsp. baking powder
1 tsp. baking soda
2 Tbsp. butter or margarine, melted
1 cup cooked or canned mashed pumpkin
1/4 cup egg substitute
1/4 cup buttermilk or skim milk
1/4 cup chopped nuts (walnuts or pecans), optional
Preheat oven to 350°F. Coat a loaf pan, approximately eight by four inches, with non-stick cooking oil spray. Reserve. In a medium size bowl, combine all of the dry ingredients, including the flours, sugar, spices, baking powder, and baking soda and mix thoroughly. In a small bowl, beat all together the melted margarine, pumpkin, egg substitute and the milk. Add these wet ingredients to the dry mixture and stir until the ingredients are well moistened, but do not over beat. Add nuts, if desired. Place in preheated oven and bake for forty to forty-five minutes, until nicely browned and toothpick inserted in center comes out clean. Remove from oven and let cool for ten to fifteen minutes before inverting on wire rack to cool further. Slice into sixteen servings.
Nutritional analysis per serving: 88 calories; 2 grams protein; 14.5 grams carbohydrates; 2.5 grams fat; 0 milligrams cholesterol; 78 milligrams sodium; 22 percent calories from fat.
Spicy Pumpkin Quick Bread