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Pumpkin - Soy Bread Recipe

Serves 12

 From: Cooking with Soybeans by D.C. Mueller, B.P. Klein and F.O. Van Duyne, University of Illinois Cooperative Extension Circular 1092. For resource and reference information about soy and soy products, please call 1-800-TALK-SOY (1-800-825-5769) between 8 a.m. and 4:00 p.m. (CST) weekdays. Source: The Soy Connection, Vol. 2(3), 1994. The Soy Connection, P.O. Box 20421, Kansas City, MO 64195-0421. 
bullet 2/3 cup sifted soy flour 
bullet 1 cup sifted all-purpose flour 
bullet 1/4 teaspoon baking powder 
bullet 3/4 teaspoon baking soda 
bullet 1 1/2 teaspoons cinnamon 
bullet 1/2 teaspoon ground cloves 
bullet 1/4 teaspoon nutmeg 
bullet 3/4 teaspoon salt 
bullet 1/4 cup vegetable shortening 
bullet 1 cup sugar 
bullet 2 eggs, well beaten 
bullet 3/4 cup pumpkin, canned 
bullet 2 tablespoons water 

1. Adjust shelves to the middle of the oven and preheat to 350 degrees F. Grease a 9 x 5 x 3 inch loaf pan and set aside.

2. Measure soy and all-purpose flours. Measure other dry ingredients except sugar, and sift together with flours. Set aside. 

3. Cream shortening and add sugar gradually, creaming well. Add eggs and beat until light. Blend in pumpkin and water. Add dry ingredients in two portions, blending well after each addition. 

4. Pour batter into loaf pan. Bake for 65 to 70 minutes. Remove loaf from pan immediately and cool on a wire rack. 

Per slice: Calories 151 Total fat 5g Protein 2g Calories from fat 30% Sodium 200mg Carbohydrate 25g Cholesterol 35mg Note: Cholesterol can be reduced by using egg substitute. Sodium can be lowered by using less or no salt.   

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