WKYT - Chef Walter - Recipes

Pumpkin Bread Without Guilt Monday, October 4, 2010

Ingredients

1 cup Splenda
1 cup Ideal Brown Sugar Substitute
1 15 oz can solid pack pumpkin
1 cup unsweetened applesauce
1/2 cup egg substitute
3 1/3 cups all purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1 cup chopped nuts or raisins (optional)

Directions

In a mixing bowl, combine the sweeteners, pumpkin, applesauce and egg substitute; mix well. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; gradually add to pumpkin mixture and mix well. Stir in nuts or raisins if desired. Pour into two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Bake at 350 deg for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

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