[Soyfood Recipes]
[Soyfoods Symposium 1997 Home Page]

Apricot Pumpkin Bread

Yield: 12 Servings

Time: 10 minutes preparation; 45 minutes cooking

1 cup all-purpose flour
3/4 cup soy flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. ginger
1 cup granulated sugar
1/2 cup dried apricots, chopped
1/2 cup (4 oz.) egg substitute
2 tbsp. canola oil
1/3 cup water
1 15 oz. can pumpkin

Preheat oven to 350°F. Sift flour and add dry ingredients, including apricots and mix. Mix egg substitute, oil, water, and pumpkin. Combine pumpkin mixture with dry ingredients and stir until blended. Pour into baking tin and bake at 350°F for 40-50 minutes or until a toothpick comes out clean when inserted into the center. (This recipe was reprinted from Dr. Anderson's Antioxidant, Antiaging Health Program).

Nutritional Information Per Serving:

186 calories
5 g protein
34 g carbohydrate
4 g fat
(point) .5 g saturated fat
0 mg cholesterol
216 mg sodium
2 grams dietary fiber

[Soyfood Recipes]
[Soyfoods Symposium 1997 Home Page]