1 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. nutmeg
1 tsp. cinnamon
1/2 c. granulated sugar
1/4 c. packed brown sugar
1/2 c. egg substitute
1 c. canned pumpkin
1/2 c. chopped walnuts
1/2 c. polyunsaturated fat

Blend ingredients in mixing bowl at low speed for 15 seconds. Beat at medium speed for 1 minute. Spread batter in microwaveable loaf pan lined in bottom and sides with waxed paper. Center loaf pan in inverted saucer in oven. Microwave at medium power for 9 minutes; rotate 1/4 turn every 3 minutes. Increase power to high. Microwave for 10 minutes. No unbaked batter should appear in center. Let stand 5-10 minutes. Remove from pan.

Note: This bread takes 20 minutes instead of the usual 1 hour and comes out very well - especially for microwave where a lot of breads don't do well.

Optional: To reduce sodium, use less salt.

Makes 1 loaf, about 20 slices.

THUMBPRINT COOKIES:

1/4 c. butter
1/3 c. packed brown sugar
3 pkg. Sweet `n Low
2 egg whites
1/2 tsp. vanilla
1 3/4 c. all-purpose flour
1/2 tsp. baking soda
1/4 c. reduced calorie raspberry spread

Cream butter in a large bowl; gradually beat in sugars.