Pumpkin Snack Bread

Ingredients:

1 cup packed light brown sugar
4 Tbs. light corn-oil spread (1/2 stick)
1 cup canned solid-pack pumpkin (not pumpkin-pie mix)
1/2 8-oz. package thawed, frozen no-cholesterol egg substitute (1/2 cup)
1/2 cup low-fat milk
1 Tbs. vanilla extract
2 cups cake flour
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground allspice
Confectioner's sugar

Prep time: 1 hour
Yield: 12 servings

Preheat oven to 350º.

Generously spray 13" x 9" ceramic or glass baking dish with nonstick cooking spray.

In large bowl, with mixer at high speed, beat brown sugar and light corn-oil spread until well mixed, about 2 minutes, constantly scraping bowl with rubber spatula.

Reduce speed to medium; beat in pumpkin, egg substitute, milk, and vanilla extract. With mixer at low speed, add flour, baking soda, ground cinnamon, ground ginger, baking powder, salt, and ground allspice; beat just until well blended.

Pour batter into baking dish; spread evenly. Bake cake 25 to 30 minutes until toothpick inserted in center of cake comes out clean. Cool cake completely in baking dish on wire rack. When cool, sprinkle lightly with confectioner's sugar.

Each serving contains 3 grams of fat.

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