Pumpkin Bread(Low Cholesterol) Recipe

Name: Pumpkin Bread(Low Cholesterol)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 2/3 c. sugar; 2/3 c. canola oil; 8 egg whites; 2 c. or 1 can pumpkin; 2 1/3 c. flour; 2/3 c. water; 1/2 tsp. baking powder; 2 tsp. soda; 1 1/2 tsp. salt; 1 tsp. cinnamon; 1 tsp. cloves; 2/3 c. nuts; 2/3 c. dates; 1 c. raisins

Servings: persons

2 2/3 c. sugar
2/3 c. canola oil
8 egg whites
2 c. or 1 can pumpkin
2 1/3 c. flour
2/3 c. water
1/2 tsp. baking powder
2 tsp. soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
2/3 c. nuts
2/3 c. dates
1 c. raisins

1
Sift flour; measure.
2
Add baking powder, soda, salt and spices;
3
sift twice.
4
Add nuts and fruit (which have been chopped) to flour mixture until well coated.
5
Measure sugar and oil in another bowl; cream well.
6
Add egg whites a little at a time.
7
Add pumpkin.
8
Add flour mixture alternately with water.
9
Batter will be thin.
10
Bake in 2 greased and floured loaf pans for 1 hour at 350u00b0 or until done.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 2/3 c. sugar, 2/3 c. canola oil, 8 egg whites, 2 c. or 1 can pumpkin, and more.

Yes, Pumpkin Bread(Low Cholesterol) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Bread(Low Cholesterol)

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