PUMPKIN-RAISIN BREAD


2 cups all-purpose white flour

1/2 cup non-fat dry milk

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

2 large egg whites; lightly beaten

1 large egg; lightly beaten

1 cup canned pumpkin

1 cup packed light brown sugar

1/4 cup canola oil

1 cup raisins

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1. Preheat oven to 350 degrees. Lightly oil a 9" X 5" loaf pan or coat it
with non-stick cooking spray; set aside.

2. In a mixing bowl, whisk flour, dry milk, cinnamon, baking powder, baking
soda, salt and nutmeg.

3. In a small bowl, whisk egg whites, egg, pumpkin, brown sugar and oil.
Add to the dry ingredients, mixing just until combined. Fold in raisins.

4. Transfer the batter to the prepared pan and bake about 60 minutes, until
a cake tester (toothpick) inserted into the center of the loaf comes out
clean.

Yields 1 loaf - 16 slices (Serving size = 1 slice)

CALORIES: 185; PROTEIN: 4g; FAT: 4g; CARBS: 35g; FIBER: 1g; CHOL: 14mg;
SODIUM: 140mg.
