Key Ingredient: Pumpkin Puree/ Whole Wheat bread
8 Slices reduced-calorie whole wheat Bread, torn into pieces
1⅓ cups instant nonfat dry milk powder
½ cup firmly packed dark brown sugar
¼ cup whole-wheat flour
2½ tsps. double-acting baking powder
2 cups canned pumpkin puree
2 cups drained canned crushed pineapple (reserve " cup juice)
2 large eggs
2 tblsp. vegetable oil
1½ tsp. pumpkin pie spice
1 tsp vanilla extract
½ tsp ground cinnamon
1. Preheat oven to 350 degrees F. Spray 13-by-9 inch baking pan with nonstick cooking spray; set aside.
2. In large bowl, combine bread, milk powder, sugar, flour, and baking powder.
3. In medium bowl, combine remaining ingredients until well blended. Pour into bread mixture; stir until combined.
4. Pour mixture into prepared pan. Bake until golden brown and knife inserted in center comes out clean, about 40 minutes. Cool in pan on rack.
Protein (grams): 9
Carbohydrate (grams): 46
Cholesterol (milligrams): 55
Sodium (milligrams): 331
Dietary Fiber (grams): 4
PointsPlus value: 7
[Can be topped with Lite Cool Whip ...extra points.]
Source: Favorite Homestyle Recipes (This recipe dates back to the 123 Success program)