TNT Pumpkin Spice Bread

[tami]

I had another recipe going in my loaf pans so I made this recipe in my mini bundt pan. It made 6 mini bundts. It came out wonderful! I did not use the craisins or nuts but I will next time as it would add a lot of flavor. The combination of orange and pumpkin together is so refreshing. It is moist and soft. I willmake this again and add the nuts and some fresh nutmeg for a little more flavor.

Thanks for posting this recipe for me Carol.

Pumpkin Spice Bread{Sandra Woodruff's Fat Free Holiday Recipes}

2 cups whole wheat flour
1/2 cup light brown sugar
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
3/4 cup PLUS 2 Tbsp. orange juice
1/2 cup mashed cooked or canned pumpkin
1 egg white
1/3 cup dried cranberries or chopped pecans{optional}

In a large bowl, combine the flour, sugar, baking soda, baking powder & pie spice, stir to mix well.
Add the juice, pumpkin & egg white & stir just until the dry ingredients are moistened.
Fold in the cranberries or pecans if desired.

Coat an 8x4 inch loaf pan with cooking spray. Spread the batter in the pan & bake at 350° for 40 minutes ir until a toothpick inserted in the center comes out clean.

Remove the bread from the oven & let sit for 10 minutes. Invert loaf onto a wire rack, turn right side up & cool to room temperature before slicing & serving.

YIELD: 16 servings:
Per slice: 78 calories, 0.3 grams fat, 2.1 grams fiber, 108 mg. sodium