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Gingerbread

Servings = 8 | Serving size =1 slice

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 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
1/2 cup	Splenda
1/2 cup	canned pumpkin
1/2 cup	unsweetened applesauce
1/2 tsp	pure vanilla extract
2 Tbsp	molasses
3 large	egg whites
1 1/4 cup	all purpose flour
3/4 cup	whole wheat flour
1/4 tsp	salt
2 tsp	baking powder
1/2 tsp	baking soda
1 tsp	ground cinnamon
2 tsp	ground ginger
1/4 cup	wheat germ
1/2 cup	non-fat buttermilk

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. Add the Splenda®, applesauce, pumpkin and vanilla extract and whisk until smooth. Whisk in the molasses.

In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks (the egg whites should about triple in volume).

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

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

Pour the batter into the lined Pyrex dish. Place the loaf pan in the preheated oven. Bake for 50 minutes.

Nutrition Facts

Serving size: 1 slice | Servings 8

Calories 168 | Calories from Fat 18

Amount Per Serving (% Daily Value)

Total Fat 2g (3%) | Saturated Fat 1g (3%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 27 mg (9 %) | Sodium 283 mg (12 %)

Total Carbohydrates 32g (11%) | Sugars 4g

Dietary Fiber 3g (11%) | Protein 6g

Vitamin A 50% | Vitamin C 7 % | Calcium 11% | Iron 12%

Vitamin K 3 mcg  | Potassium  245 mg | Magnesium  44 mg