Pumpkin Quick Bread

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(Makes 12 servings)
1-1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/3 cup reduced-calorie stick margarine, softened
1/2 cup granulated sugar
1 1/2 teaspoons Sweet One^® sugar substitute
2 large eggs
1/2 teaspoon vanilla extract
1 cup cooked or canned pumpkin
1/3 cup skim milk
1/4 cup walnuts, finely chopped

Preheat oven to 350F. Spray 8-1/2 x 4-1/2 x 2-3/4-inch loaf pan with nonstick cooking spray; set aside.

Into small bowl, sift together flour, baking soda, cinnamon, baking powder, cloves and salt. In large bowl, cream margarine, sugar and Sweet One^® sugar substitute. Beat in eggs and vanilla, then pumpkin. Stir dry ingredients into pumpkin mixture alternately with milk, stirring just until blended after each addition. Stir in walnuts.

Pour into prepared pan. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Turn onto wire rack and cool.

Per serving (1-1/2 inch slice): 135 calories, 3 g protein, 22 g carbohydrate, 4 g fat, <1 g saturated fat, <1 mg cholesterol, 216 mg sodium. Diabetic exchanges: 1 starch, 1 vegetable, 1 fat

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