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Pumpkin Bread

2 cups all-purpose flour
1 cup brown sugar, packed
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pumpkin
1/2 cup fat-free milk
2 large egg whites, whipped
1/2 cup raisins
1/3 cup fat free sour cream

1. Preheat oven to 350°F. Prepare a 9 x 5 x 3-inch loaf pan with cooking spray and flour; set aside.
2. In a mixing bowl, combine flour, brown sugar, baking powder, cinnamon, nutmeg, baking soda, ginger, and cloves.
3. In another mixing bowl, combine pumpkin, milk, egg whites, raisins, and sour cream. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan.
4. Bake bake for 1 hour or until wooden pick inserted in center of loaf comes out clean.

Makes 18 servings.

Approximate nutrition analysis (per serving): 113 calories; .5 g fat; 2.6 g protein; 27.6 g carbohydrates; 1 mg cholesterol; 1.3 g fiber; 120 mg sodium.

Recipe provided courtesy of Kansas Wheat Commission.