Pretty soon people are going to think Martha Stewart is running this blog. I got this from USAT and thought everyone would enjoy some good warm carbs in these frigid temps we are getting.
POWER PUMPKIN BREAD
(Will make one bundt size pan or 5 mini loaves)
3 ½ cups Whole Wheat Flour
1 cup Splenda Sugar Substitute
2 teaspoons Baking Soda
½ teaspoon Salt
1 teaspoon Pumpkin Pie Spice (* or 1 teaspoon cinnamon & 1/2 teaspoon nutmeg)
¼ cup Canola Oil
¾ cup Natural Unsweetened applesauce
1 16-can Solid Pack Pumpkin
2/3 cup Water
¼ cup Craisins/Raisins or both
¼ cup Pecans or walnuts
Preheat oven to 350 degrees
Spray pan(s) with nonstick cooking spray and set aside.
In a large bowl, mix all dry ingredients together and make well in center
Add egg product, canola oil, applesauce, water & pumpkin. Mix well with a wire whisk. Add craisins/raisins and nuts and mix just enough.
Pour batter into prepared pan(s) and bake for approximately 50-60 minutes, check after 50 minutes. Bread is done when toothpick inserted in center comes out clean.
Submitted by: Melissa Czekalski
1 comment:
I saw this in the USAT news letter and tried it. The bread is really yummy!
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