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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion."
- Henry David Thoreau, American Philosopher

The refrigerator light goes on...

These muffins can be made with stevia instead of Splenda. Use 12 packets of Truvia brand for each 1/2 cup of Splenda. Z Sweet brand measures like sugar so you will need 1/2 cup of that product.

This recipe is just great. It is so easy to make and the kitchen has that lovely aroma of something special -- a feeling of fall coming on and the warmth of a working kitchen in the middle of the winter.

Brown Sugar

There are two types of brown sugar - Light and Dark. These are now made by combining granulated sugar with molasses and it is the amount of molasses added that determines the darkness of the sugar. Light brown sugar has a more delicate flavor. The recipes on this Web site generally use light brown sugar unless specified otherwise.

There is no significant nutritional difference between granulated (white) sugar and brown sugar.

1 Tbsp. = 34 calories, 0g fat, 0g sat fat, 0 mono fat, 0g protein, 9g carbohydrates, 4mg sodium, 0mg cholesterol

Pumpkin Bread

Servings = 8 | Serving size =1 slice

Cooking Time = 90 Minutes

This recipe can be multiplied by 2.

Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag.

This recipe can be multiplied by two but must be cooked in two separate loaf pans.

1 large	egg yolk
1 tsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
2/3 cup	Splenda
1/2 tsp	pure vanilla extract
1 cup	canned pumpkin
3 large	egg whites
1/2 cup	dried pumpkin seeds
1 1/4 cups	all purpose white flour
3/4 cup	whole wheat flour
1/4 tsp	salt
2 tsp	baking powder
1/2 tsp	baking soda
1/2 tsp	ground cinnamon
1/4 tsp	ground nutmeg
1/4 tsp	ground allspice
1/4 tsp	ground cloves
1/4 cup	wheat germ
1/3 cup	non-fat buttermilk
2 tsp	light brown sugar

Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).

Whisk the egg yolk until smooth. Add the reduced-fat spread and whisk together until smooth.

Whisk the canned pumkin into the mixture until smooth. Add the Splenda® and vanilla extract and whisk until smooth. Fold in the pumpkin seeds.

In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks.

Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves and wheat germ in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture. As soon as the mixture is well blended add the frothed egg whites and fold together until smooth.

Add the buttermilk and fold until smooth.

Pour the batter into the lined Pyrex dish and sprinkle the light brown sugar evenly over the top. Place the loaf pan in the preheated oven. Bake for 50 minutes.