Showing You How To Give Up Sodium Without Giving Up Your Life
Pumpkin Bread
If you have some leftover pumpkin from the custard, you can make it into pumpkin bread. This makes a great breakfast with even needing to put anything on it.
3 c Sugar
1 c Canola Oil
1 c Egg Substitute,Or 4 Whole Eggs
16 oz Pumpkin
3 1/2 c Flour
1 t Sodium Free Baking Powder
4 t Sodium Free Baking Soda
2 t Cinnamon,Ground
1 t Ginger,Ground
2/3 c Water
Cream sugar and oil. Add eggs and pumpkin; mix well. Sift together: flour, baking soda, baking powder, cinnamon and ginger. Add to pumpkin mixture alternatively with water. Mix well after each addition. Pour into TWO well-greased and floured glass, 9x5 inch loaf pans. Bake at 350 degrees for 1 1/2 hours, until loaves test done. Let stand for 10 minutes. Remove from pans to cool. Makes 2 loaves.
Yield: 24 Servings
Sodium Category: VeryLowSodium
Diabetic Exchanges
1 Starch
0 Fruit
0 Milk
1 Other Carbohydrates
0 Vegetable
0 Lean Meat
0 Very Lean Meat
2 Fat
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 24 Amount Per Serving |
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| Calories | 260 |
| Calories from Fat | 87 |
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| % Daily Values * | |
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Total Fat 10 gr Saturated Fat 1 gr Polyunsaturated Fat 3 gr Monounsaturated Fat 5 gr Cholesterol 0 mg Sodium 20 mg Potassium 116 mg Carbohydrates 41 gr Dietary Fiber 1.1gr Protein 3 gr |
15% 4% 0% 1% 3% 14% 5% |
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Vitamin A Vitamin C Calcium Iron |
1% 1% 2% 8% |
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* Percent Daily Values are based on a 2000 calorie diet |
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