SWEET PUMPKIN RAISIN BREAD (WITH STEVIA)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 145.6
- Total Fat: 6.3 g
- Cholesterol: 35.4 mg
- Sodium: 359.1 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 1.0 g
- Protein: 3.2 g
View full nutritional breakdown of SWEET PUMPKIN RAISIN BREAD (WITH STEVIA) calories by ingredient
Introduction
GREAT IF YOU SLICE THE SQUARES IN HALF AND TOAST THEM FOR BREAKFAST (LIKE AN ENGLISH MUFFIN). THESE ARE GOOD WITH PEANUT BUTTER ALSO. GREAT IF YOU SLICE THE SQUARES IN HALF AND TOAST THEM FOR BREAKFAST (LIKE AN ENGLISH MUFFIN). THESE ARE GOOD WITH PEANUT BUTTER ALSO.Number of Servings: 12
Ingredients
-
DRY INGREDIENTS
1+1/2 TSP PUMPKIN PIE SPICE
1/4 TSP CINNAMON
1/2 TSP BAKING POWDER
1/4 TSP NUTMEG (FRESH IF YOU HAVE IT)
1/8 TSP KOSHER SALT (OR TABLE SALT)
1/2 CUP NON FAT POWDERED MILK
(REPLACES BULK LOST FROM NOT USING REAL SUGAR)
1/8 CUP STEVIA POWDER (OR WHATEVER MEASUREMENT EQUALS 3/8 CUP OF SUGAR)
2 CUPS JIFFY OR BISQUICK BAKING MIX, DOUBLE SIFTED WITH THE OTHER DRY INGREDIENTS
WET INGREDIENTS
2 EGGS OR THREE EGG WHITES (ROOM TEMP)
1 CUP PUMPKIN
1/8 CUP BROWN SUGAR
1/8 CUP OF CANOLA OIL
1 TSP VANILLA
1/3 CUP PACKED RAISINS (PLUMPED IN 1/2 CUP HOT WATER AND COOLED)
1/4 CUP LIQUID FROM THE RAISINS
Directions
OIL A 9 X 13 PYREX BAKING DISH
PREHEAT OVEN TO 325
MIX WET
MIX DRY AND SIFT TWICE
ADD DRY TO WET AND MIX THOROUGHLY
PUT IN OVEN FOR 15 TO 20 MIN
THEN ROTATE 1/2 TURN
BAKE FOR 15 TO 20 MIN MORE
OR UNTIL BROWN AND TOOTHPICK COMES OUT CLEAN
CUT INTO 12 SQUARES
THESE FREEZE WELL IF YOU PUT EACH SQUARE IN A SANDWICH BAG AND THEN PUT THEM ALL IN A ZIP LOCK BAG. HAVE A TREAT ANY TIME YOU WANT!
ALSO MAKES 12 MUFFINS IF YOU PREFER
***YOU CAN SUBSTITUTE CANNED OR LEFT OVER SWEET POTATOES FOR THE PUMPKIN BUT YOU WILL NEED TO INCREASE THE LIQUID TO GET THE CONSISTENCY OF CANNED PUMPKIN
****ADD 1/3 CUP OF YOUR FAVORITE NUTS BUT LOOK UP THE CALORIE/FAT INFO HERE
ON SITE AND DIVIDE BY 12
Number of Servings: 12
Recipe submitted by SparkPeople user MYCANDYCANE.
PREHEAT OVEN TO 325
MIX WET
MIX DRY AND SIFT TWICE
ADD DRY TO WET AND MIX THOROUGHLY
PUT IN OVEN FOR 15 TO 20 MIN
THEN ROTATE 1/2 TURN
BAKE FOR 15 TO 20 MIN MORE
OR UNTIL BROWN AND TOOTHPICK COMES OUT CLEAN
CUT INTO 12 SQUARES
THESE FREEZE WELL IF YOU PUT EACH SQUARE IN A SANDWICH BAG AND THEN PUT THEM ALL IN A ZIP LOCK BAG. HAVE A TREAT ANY TIME YOU WANT!
ALSO MAKES 12 MUFFINS IF YOU PREFER
***YOU CAN SUBSTITUTE CANNED OR LEFT OVER SWEET POTATOES FOR THE PUMPKIN BUT YOU WILL NEED TO INCREASE THE LIQUID TO GET THE CONSISTENCY OF CANNED PUMPKIN
****ADD 1/3 CUP OF YOUR FAVORITE NUTS BUT LOOK UP THE CALORIE/FAT INFO HERE
ON SITE AND DIVIDE BY 12
Number of Servings: 12
Recipe submitted by SparkPeople user MYCANDYCANE.