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Tuesday, September 28, 2010

Pumpkin Bread

LowCarbRecipeBox : Message: Pumpkin Bread

I love pumpkin bread!! I wonder if this could compare...

Pumpkin Bread

* 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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