PUMPKIN RAISIN BREAD
Makes 2 Loaves = 20 Slices
1 Slice = 3 PointsPlus®
1 cup unsweetened applesauce
1 cup fat-free egg substitute
16 ounces (1 15-oz can + 2 TBSP) pumpkin puree (NOT pie filling)
3 ½ cups all-purpose flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
½ tsp ground cloves
2/3 cup water
1 cup raisins
Preheat oven to 350°. Spray 2 9x5 loaf pans; set side.
|Don't forget to spray your pans on the door of your dishwasher to save cleaning up the overspray.|
In a large mixing bowl, stir or mix together the Splenda and applesauce. Mix in the egg substitute and pumpkin.
In a separate bowl, combine the dry ingredients.
Alternately add the dry ingredients and water to the applesauce/egg substitute mixture until well combined.
Divide the batter between the 2 loaf pans. Bake for 35 – 45 minutes or until a wooden toothpick inserted into the center of the loaf comes out clean.
Let cool for 10 minutes in the pans and then on a wire rack to cool completely.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***