Dec 20
Special thanks to Laura Pierce, one of our many wonderful members at My Stronger Self Fitness Studio, for sharing this special holiday recipe with us and all of you.
Ginger-Topped Pumpkin Bread
Ginger Topped Pumpkin Bread
Ginger Topped Pumpkin Bread
Makes 2 Loaves
Prep:15 minutes Bake: 1 hour 15 mins
BREAD:
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 2/3 cups granulated sugar
2/3 cup unsweetened applesauce
½ cup milk
2 teaspoons vanilla
1 cup fat-free egg product or 2 eggs + 4 egg whites
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon ground cloves
GLAZE AND TOPPING:
2/3 cup powdered sugar
2 to 3 teaspoons warm water
¼ teaspoon vanilla
3 tablespoons finely chopped crystallized ginger
1. Heat oven to 350 degrees F. Grease bottoms only of 2 9×5-inch loaf pans
with shortening or cooking spray.
with shortening or cooking spray.
2. In large bowl, mix pumpkin, granulated sugar, applesauce, milk, vanilla, and
egg product. Stir in remaining bread ingredients. Pour into pans.
egg product. Stir in remaining bread ingredients. Pour into pans.
3. Bake 1 hour 15 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from
pans to cooling rack. Cool completely, about 1 hour.
clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from
pans to cooling rack. Cool completely, about 1 hour.
4. In small bowl, mix powdered sugar, warm water, and ¼ teaspoon vanilla until smooth and thin enough to drizzle. Drizzle glaze over loaves. Sprinkle with ginger.
Per slice (slice=1/12 of loaf): 70 Cal, 0g Total Fat, 0 mg Chol, 120mg Sod, 16g Total Carb, 9g Total Sugar, 0g Fib, 2g Prot
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