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Pumpkin Bread

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  • glassmurf@aol.com
    * Exported from MasterCook * Pumpkin Bread Recipe shared by Phillip Serving Size : 1 Amount Measure Ingredient -- Preparation Method 3/4 cup Designer Protein
    Message 1 of 7 , Nov 12, 2006
      * Exported from MasterCook *

      Pumpkin Bread

      Recipe shared by Phillip
      Serving Size : 1

      Amount Measure Ingredient -- Preparation Method
      3/4 cup Designer Protein Whey -- Vanilla
      1/8 cup dried egg white powder
      1 tablespoon baking powder
      1 tablespoon pumpkin pie spice
      2/3 cup Splenda -- granular
      1/8 teaspoon salt
      1/4 cup heavy cream
      1 can canned pumpkin -- 12 oz. unsweetened
      3 large eggs
      1/8 cup water
      3 tablespoons olive oil

      (This is really more like a cake. For a more traditional bread taste and texture, use only 1/2 can (6 oz.) of pumpkin and 1/3 cup Splenda)

      Preheat oven to 375 degrees
      Oil loaf pan. Mix all ingredients and pour in.
      Bake for approximately 1 hour and 20 minutes.
      I have been using a Pyrex square baking dish and it takes approximately 50 minutes to cook.

      Per RECIPE: (excluding unknown items): 1122 Calories; 80g Fat (59.7% calories from fat); 71g Protein; 51g Carbohydrate; 10g Dietary Fiber; 710mg Cholesterol; 2100mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 4 Vegetable; 0 Non-Fat Milk; 14 Fat; 0 Other Carbohydrates.

      NOTES : This recipe shows only one serving so you must divide the carb count by the number of slices you get from the loaf, minus the fiber





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