Diabetic-Spiced Pumpkin Bread

2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pumpkin
1/4 cup unsweetened applesauce
3 tablespoons vegetable oil
2 large eggs, lightly beaten
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350°.

Combine first 8 ingredients in a medium bowl; make a well in center of mixture. 
Combine pumpkin and next 4 ingredients; add to flour mixture, stirring just 
until dry ingredients are moistened.

Spoon batter into a 9- x 5-inch loafpan coated with cooking spray. Bake at 350° 
for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. 
Cool in pan on a wire rack 10 minutes; remove loaf from pan, and let cool 
completely on wire rack. Yield: 18 servings (serving size: 1 slice).

Per Serving: Calories 103
Fat 3.0g (sat 06g) Protein 1.9g Carbohydrate 17.2g
Fiber 1.0g Cholesterol 25mg Sodium 115mg
Exchanges: 1 Starch, 1/2 Fat


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