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Diet Friendly Pumpkin Bread

I’m sharing a recipe I got from somewhere and modified to make it Weight Watchers(R) friendly. Honestly–you can make this bread and serve it to anyone and if YOU don’t tell them it’s “diet” food, they will.not.know. I’m not lyin’!

Low Fat/Fat Free Pumpkin Bread
POINTS® Value: 2 (I entered the recipe in the Weight Watcher’s online tool to calculate the points)
Servings: 18
1/2 cup fat-free egg substitute, (or use 2 eggs and add 1.5 points to the total recipe)
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg
3/4 tsp table salt
1/2 cup unsweetened applesauce
1/2 cup water
1/2 tsp baking powder
1 tsp baking soda
1 1/2 cup sugar
1 2/3 cup white all-purpose flour
1 cup Libby’s Solid Pack Pumpkin, (canned or cooked pumpkin, not the pie mix)

Heart healthy and low point–but doesn’t taste like it!
Mix sugar, pumpkin, applesauce, water, and eggs in mixing bowl. Combine dry
ingredients separately and gradually add to pumpkin mixture. Mix well. (optional: stir
in 1/2 cup chopped walnuts-adds 1 point per slice)
Pour into greased 9″ x 5″ loaf pan (I use cooking spray to keep the fats down) and
bake at 350 degrees for 65-75 minutes or until it tests as done. Cool 10 minutes in
the pan, then transfer to a wire rack.
Cut into 1/2-inch slices

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