PUMPKIN HARVEST LOAF WITH LEMON GLAZE

1 3/4 cups pumpkin
1/2 cup egg substitute (Egg Beaters)
2 egg whites
1/4 cup canola oil
2 cups flour
1 cup sugar
2 teaspoons baking powder
1 1/4 teaspoons cinnamon
1 teaspoon baking soda
Lemon Glaze (optional, recipe follows)

Preheat oven to 350 degrees F. Coat a 9x5-inch loaf pan with non-stick cooking spray and dust with flour.

Beat together pumpkin, egg substitute, egg whites and oil. Add flour, sugar, baking powder, cinnamon, and baking soda. Combine all ingredients and pour into prepared loaf pan.

Bake 60 minutes or until wooden pick inserted in center comes out clean.

If desired, pour Lemon Glaze over warm bread while in pan. Let cool slightly and remove from pan. Dust with powdered sugar.

LEMON GLAZE

1/2 cup powdered sugar
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon lemon rind

Stir together glaze ingredients until smooth.

Adapted from source: New American Diet by Sonja L. Conner, William E. Conner