Title: Pumpkin-raisin bread
 Categories: Diabetic, Breads/bm
      Yield: 15 Servings
 
    1/3 c  Vegetable oil
      2 tb Sugar
      2    Eggs
    3/4 c  Cooked or canned pumpkin
      1 c  Unbleached enriched wt.flour
      1 c  Whole wheat flour
      1 tb Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
      1 ts Ground cinnamon
    1/2 c  Raisins
    1/4 c  Lowfat milk or orange juice
 
  Beat together the oil, sugar, eggs, and pumpkin until light and
  fluffy. Combine the flours, baking powder, baking soda, salt,
  cinnamon and raisins in a bowl.  Stir into the creamed mixture with
  the milk or orange juice.
  
  Pour into an oiled 9 x 5 inch loaf pan.  Bake at 350 F for 40 to 45
  minutes.
  
  1/15 recipe - 153 calories, 1 bread, 1/2 fruit, 1 fat 23 grams
  carbohydrate, 3 grams protein, 6 grams fat 122 mg sodium, 117 mg
  potassium, 37 mg cholesterol