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6/28/08 7:22 P

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Harvest Pumpkin Loaf

Healthy Exchanges Newsletter, November 2003, Pg 1

1 1/2 cups all purpose flour
1 (4 serving) pkg Jello sugar free instant butterscotch pudding mix
1/2 cup Splenda Granular
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon JO's Pumpkin Pie Spice or any pumpkin pie spice
1/4 cup chopped walnuts
1/4 cup mini chocolate chips
1 (15 oz) can Libby's solid pack pumpkin
1 egg or equivalent in egg substitute

Preheat oven to 325 degrees. Spray a 9 by 5 inch glass loaf pan with butter flavored cooking spray. In a large bowl, combine flour, dry pudding mix, splenda, baking powder, baking soda, JO's Pumpkin Pie Spice, walnuts and chocolate chips. In a small bowl, combine pumpkin and egg. Add pumpkin mixture to flour mixture. Mix gently just to combine. Spoon mixture into prepared loaf pan. Bake for 55 to 60 minutes or until bread test done. Place loaf pan on a wire rack and allow to cool for 5 minutes. Remove bread from pan and continue cooling on a wire rack. Cut into 8 servings.

Serves 8 - Each serving equals:

HE: 1 Br, 1/2 Ve, 1/4 Pr, 1/4 Fa, 1/4 Sl, 13 OC
172 Calories, 4g Fa, 5g Pr, 29g Ca, 333mg So, 71mg Cl, 3g Fi
Diabetic: 2 St, 1/2 Fa

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