Breads : Quick breads Last Updated: Jul 6th, 2009 - 20:25:49 Steamed Pumpkin Bread By Sandra Woodruff  Printer friendly page Yield: 15 slices 1 cup whole wheat pastry flour 1/2 cup plus 2 tablespoons brown sugar 1/4 cup plain or toasted wheat germ 1/4 teaspoon baking soda 1 teaspoon pumpkin pie spice (optional) 1/8 teaspoon sea salt 3/4 cup canned or cooked mashed pumpkin 3 tablespoons orange juice 1/4 cup plus 2 tablespoons fat-free egg substitute or 1 large egg plus 1 egg white 3 tablespoons canola oil 2/3 cup finely chopped pecans 1. Place the flour, brown sugar, wheat germ, baking soda, pie spice (if using), and salt in a medium bowl and stir to mix well. Use the back of a spoon to press out the lumps in the brown sugar. Combine the pumpkin, orange juice, egg substitute or eggs, and oil and stir until smooth. Add the pumkpin mixture to the flour mixture and stir to mix. Fold in the nuts. 2. Coat three 1-pound food cans with cooking spray and pour the batter into the cans. 3. Place the cans in a deep pot with 1-2 inches of hot water.  Cover the pot and bring to a boil. Reduce the heat to maintain a simmer, and cook for about 45 minutes or until the bread is firm to the touch and a wooden toothpick inserted in the center of the bread comes out clean (let the steam dissipate from the pot before testing to avoid getting burned). 4. Remove the foil covers and set the cans on wire racks to cool for 20 minutes. Remove the bread from the cans and let cool on the racks to room temperature before slicing and serving. Nutritional Facts (per slice) Calories: 139   Carbohydrates: 18 g   Fiber: 2.1 g   Fat: 6.8 g   Sat. Fat: 0.6 g Cholesterol: 0 mg    Protein: 2.9 g   Sodium: 57 mg   Calcium: 18 mg Potassium: 148 mg Diabetic exchanges: 1 carbohydrate, 1 fat *To reduce sugar: Replace half of the sugar with an equivalent amount of sugar substitute (-17 calories, -4 grams carb, -1/4 carbohydrate exchange). © Copyright 2005 by eatsmarttoday.com Top of Page