Apricot Pumpkin Bread

Apricot Pumpkin Bread
• 1 cup all-purpose flour • 3/4 cup soy flour • 1 tsp baking soda • 1/2 tsp salt • 1 tsp cinnamon • 1/2 tsp ground cloves • 1/4 tsp nutmeg • 1/4 tsp ginger • 1 cup granulated sugar • 1/2 cup dried apricots, chopped • 1/2 cup (4 oz) egg substitute • 2 tbsp canola oil • 1/3 cup water • 1 15 oz can pumpkin

Preheat oven to 350 F. Sift flour and add dry ingredients, including apricots and mix. Mix egg substitute, oil, water, and pumpkin. Combine pumpkin mixture with dry ingredients and stir until blended. Put into baking tin and bake at 350 F for 40-50 minutes or until a toothpick comes out clean when inserted into the center. Serves 12.

Serve hot with mashed blueberries, mashed strawberries, or maple syrup.

Nutrients per serving

• Calories: 190 • Carbohydrates: 34g • Protein: 5g • Saturated fat: 0g
• Monounsaturated fat: 2g • Cholesterol: 0 • Fiber: 2g • Soy protein: 2g • Fat: 4g