Pumpkin-Honey Beef Quick Bread

By Ritamay

Give the second loaf away, or wrap in plastic wrap and freeze for up to two months. Ground flax seed and water add moisture to the batter for a smooth-textured bread.

Ingredients

• 14.6 oz. all-purpose flour (about 3 1/4 cups)
• 1 t. salt
• 2 t. baking soda
• 1 t. baking powder
• 1 t. ground cinnamon
• 1 t. pumpkin pie spice
• 1/2 cup water
• 1/3 cup ground flaxseed
• 2 1/2 cups sugar
• 2/3 cup canola oil
• 2/3 cup honey beer (at room temperature)
• 1/2 cup egg substitute
• 2 large eggs
• 1 15-oz. can pumpkin
• Cooking spray

Preparation

Step 1

Preheat oven to 350º. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk. Combine ½ cup water and flaxseed. Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at medium-high speed until well blended. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined. Divide batter between 2 9x5-in. loaf pans coated with cooking spray. Bake at 350º for 1 hour and 10 minutes, or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack. Yield: 2 loaves, 14 servings per loaf (serving size: 1 slice).

CALORIES 194 (30% from fat); FAT 6.5g (sat 0.6g, mono 3.4g, poly 2.1g); PROTEIN 2.9g; CARB 31.1g; FIBER 1.3g; CHOL 15mg; IRON 1.2mg; SODIUM 287mg; CALC 27mg