Pumpkin Bread

• 1 cup sifted all purpose flour
• 2/3 cup sifted soy flour
• ¾ tsp. salt
• ¼ tsp. baking powder
• 1 cup sugar
• ¾ tsp baking soda
• 2 tbsp. canola oil
• 2 tbsp. fat free vanilla yogurt
• 4 egg whites, beaten
• ¾ cup pumpkin canned
• 2 tbsp water

Sift and measure soy flour and all purpose flour. Measure other dry ingredients except sugar and sift together with flour. Set aside. Cream oil, sugar, and yogurt. Add egg whites and beat until light. Blend in pumpkin and water. Add dry ingredients in two portions, blending well after each addition. Pour batter into greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees F for 65- 70 minutes. Remove loaf from pan immediately and cool on a wire rack. Makes 12 servings.

Nutritional analysis per serving:

Calories: 130
Fat: 3 grams
Sodium: 178 mg
Protein: 3 grams
Carbohydrate: 22 grams

Note: If bread is too heavy/dense for your taste, cut down on amount of soy flour and increase all purpose flour. (Soy flour has no gluten and therefore produces a heavier product.