Pumpkin Carrot Currant Bread

Name: Pumpkin Carrot Currant Bread
Yield: 24 servings
Ingredients: 3 cups unbleached flour; 1 1/2 tbsps pumpkin pie spice; 2 tsps baking soda; 1 1/2 tsps salt; 3 cups granulated sugar; 15 ozs canned pumpkin; 1/2 cup egg whites; 1/2 cup refrigerated orange juice; 2 tbsps olive oil; 1 cup carrots; 1 cup currants

Adapted from Nestle

3 cups unbleached flour
1 1/2 tbsps pumpkin pie spice
2 tsps baking soda
1 1/2 tsps salt
3 cups granulated sugar
15 ozs canned pumpkin
1/2 cup egg whites
1/2 cup refrigerated orange juice
2 tbsps olive oil
1 cup carrots
1 cup currants

Preheat oven to 350. Prepare two 9" x 5" loaf pans with cooking spray; set aside. In a mixing bowl, combine flour, pumpkin pie spice, baking soda, and salt. Add sugar, pumpkin, eggs, oil, and water. Mix until all is blended. Fold in carrots and currents. Spoon batter evenly between prepared loaf pans. Bake for one hour or until toothpick inserted in center comes out clean. Cool completely.

Posted: 11/18/2010

Breads

Rated by 0 users (0.00)

WW Points^* : 3.50

24 servings

Nutrition Facts
Servings Per Recipe 24
Amount Per Serving
Calories 191 Calories from Fat 13 (7%)
% Daily Value *
Total Fat 1g	2%
Saturated Fat 0.2g	1%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g	0%
Sodium 224mg	9%
Potassium 50mg	17%
Total Carbohydrate20g	7%
Dietary Fiber 2g	8%
Sugars 30g
Protein 3g	8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.