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Pumpkin Bread

That’s right, even pumpkin bread can be made in your slow cooker!  Enjoy this fall favorite with a cold glass of low-fat milk for a fabulous dessert or special treat.
Pumpkin Bread


1 cup whole-wheat pastry flour
2 teaspoons baking powder
2 egg whites
1/3 cup honey
1 tablespoon safflower oil
1/4 cup unsweetened applesauce
1/2 cup pumpkin purée (not pumpkin pie mix), no added salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/2 cup chopped pecans (optional)

Whisk together flour and baking powder in a large mixing bowl.  Add remaining ingredients, and blend until smooth.  Line bottom of slow cooker with parchment paper, cut to fit.  Pour batter into slow cooker; top with pecans, if using.  Cover, and cook on LOW for 3 hours.

Nutritional Data
Data does not include pecans.
Serving Size: 1 slice
Calories: 130; Total Fat: 2g; Saturated Fat: 0g; Trans Fat: 0g; Cholesterol: 0mg; Sodium: 138mg; Carbohydrates: 27g; Dietary Fiber: 3g; Sugars: 13g; Protein: 3g



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