Velvet Pumpkin Bread

Directions

1. 1
   Preheat the oven 350 degrees.
2. 2
   Lightly spray a 9x5x3 inch loaf pan with vegetable spray and set aside.
3. 3
   In a medium bowl, whisk together the pumpkin, milk, egg substitute, margarine, and oil.
4. 4
   In a large bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
5. 5
   Stir the remaining ingredients into the flour mixture.
6. 6
   Make a well in the center of the flour mixture.
7. 7
   Pour the pumpkin mixture all at once into the well.
8. 8
   Stir until just moistened.
9. 9
   Don't over mix. Pour the batter into the loaf pan.
10. 10
    Bake for 1 hour, or until a cake tester or toothpick inserted in the center comes out clean.
11. 11
    Turn out onto a cooling rack.
12. 12
    Note: You can use an egg substitute = to 2 large eggs instead of real eggs, which is what I used for this recipe.