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| 3 Tasse | flour |
| 2 Teelöffel | baking powder |
| 1 Teelöffel | Baking soda |
| 1 Teelöffel | cinnamon ground |
| 1/2 Teelöffel | allspice gound |
| 2 | Egg Beaters® 99% Egg Substitute, *Note |
| 16 x ca. 30 g | pumpkin canned |
| 1 Tasse | brown sugar |
| 1/2 Tasse | Maple Syrup; Flavored |
| 1 1/2 Esslöffel | Oil; **Note |
| 3/4 Tasse | raisins |
| 1/2 Tasse | Chopped Walnuts; ***Note |
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**Note: Original recipe used 1/4 C oil...I reduced it and it can probably still be reduced further
***Note: Original recipe used 3/4 C chopped walnuts
Preheat oven to 350 deg F. Spray a 9 x 5" loaf pan with nonstick spray. In large bowl, mix first 5 ingredients. In medium bowl, beat eggs, pumpkin, brown sugar, syrup and oil. Gently stir pumpkin mixture into flour mixture. Stir in raisins and walnuts.
Spoon batter into loaf pan. Bake for 1 hour, or until inserted toothpick comes out clean. Cool bread in loaf pan; turn out of pan to wrap or serve.
This was quite good. Be sure to check it in a couple of places with a toothpick or it might have a mushy surprise for you in the middle!!
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie. Com>
Cff 9.6%.
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