Autumn Pumpkin Bread
A moist, warmly spiced pumpkin bread with raisins and pecans, finished with a light apricot glaze. It is a cozy, lightly sweet loaf that works well for breakfast, dessert, or an afternoon snack.
Ingredients
Method
- Preheat Oven to 350°F (175°C)
- Beat margarine and equal until blended in mixer bowl.
- Beat in egg, egg whites, orange extract and pumpkin.
- Mix in baking powder, baking soda, salt and spices.
- Add raisins and chopped pecans and mix into batter.
- Spread batter evenly in a greased 8 1/2″ x 4 1/2″ x 2 1/2″ loaf pan.
- Bake in oven until browned and toothpick inserted in center comes out clean (50 to 60 minutes).
- Cool bread in pan for 5 minutes.
- Remove from pan and cool on wire rack.
- Heat fruit spread until melted in small saucepan.
- Brush on bread and garnish with pecans if desired.
- Serve warm.
Notes
Food Exchanges: 1 Bread, 1 Fat.
Recipe provided courtesy of Merisant Corporation and the NutraSweet Company, makers of Equal
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