Glazed Pumpkin Bread

2 cups all-purpose flour (not self-rising)

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon fresh-grated nutmeg

½ teaspoon ground cloves

½ teaspoon ground cinnamon

¼ teaspoon ground allspice

¼ teaspoon salt

1 packet (½ ounce) Butter Buds

1½ cups sugar

1¾ cups canned solid-pack pumpkin

1 large whole egg

1 large egg white

½ cup orange juice (fresh-squeezed, preferred)

¼ cup nonfat plain yogurt

1 cup golden raisins

Glaze

¼ cup powdered sugar

2 teaspoons warm water

½ teaspoon fresh-squeezed lemon juice

Set the oven rack in the middle position and heat to 350 degrees. Lightly spray the bottom and sides of a 9-by-5-by-3-inch loaf pan with vegetable oil. Set aside.

Into a large bowl, sift together the flour, baking soda, baking powder, nutmeg, cloves, cinnamon, allspice, salt and Butter Buds. Set aside.

In a large bowl, whisk together sugar, pumpkin, egg and egg white, orange juice and yogurt until well combined and the sugar seems to have dissolved, about 45 seconds to 1 minute. Add dry ingredients and raisins to the bowl and, with a rubber spatula, stir and fold until just moistened, 30 to 40 seconds. Pour batter into prepared pan and bake for 1 hour, 20 minutes, or until a toothpick inserted in the center comes out clean.

Cool bread in the pan on a wire rack for 15 minutes. Lift the bread from the pan and return to the rack and cool for 1 hour, or until thoroughly cooled.

For the glaze: In a small bowl, whisk together the powdered sugar, water and lemon juice until combined. Brush the glaze evenly over top of the cooled bread and serve.

To store: Wait until the glaze is set and dry and wrap in aluminum foil and refrigerate.

Serves 16.

Nutrition values per slice: 184 calories (2.8 percent from fat), 0.6 g fat (0.2 g saturated), 43.3 g carbohydrates, 1.6 g fiber, 3.1 g protein, 13 mg cholesterol, 102 mg sodium.