"I modified a recipe to come up with this low-fat yet moist and tasty pumpkin bread," says Rita Horton of Lincoln, Illinois. "I make it for the holidays and to give as hostess gifts."


INGREDIENTS


* 2 cups sugar
* 1 can (15 ounces) solid-pack pumpkin
* 1 cup unsweetened applesauce
* 1/2 cup egg substitute
* 3-1/3 cups all-purpose flour
* 2 teaspoons ground cinnamon
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground nutmeg or allspice
* 1 cup chopped nuts or raisins, optional


SERVINGS 28
CATEGORY Breads
METHOD Baked
PREP 10 min.
COOK 50 min.
TOTAL 60 min.


DIRECTIONS



In a mixing bowl, combine the sugar, pumpkin, applesauce and egg substitute; mix well. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; gradually add to pumpkin mixture and mix well. Stir in nuts or raisins if desired. Pour into two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (14 slices per loaf).




NUTRITIONAL INFO



Nutritional Analysis: One serving (1 slice) equals 122 calories, 0.55 g fat (0.55 g saturated fat), 0 cholesterol, 149 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch.