Pumpkin Bread - Modified to Reduce Fat and Calories
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
16
ingredients
- 2 1⁄2 cups all-purpose flour
- 3⁄4 cup Splenda Sugar Blend for Baking
- 1⁄2 cup Splenda brown sugar blend
- 1 cup walnuts, coarsly-chopped
- 1⁄2 cup raisins
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons ground cinnamon
- 1 1⁄4 teaspoons ground nutmeg
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon ground cloves
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground ginger
- 3 large eggs
- 1 3⁄4 cups canned pumpkin
- 1⁄4 cup vegetable oil
- 1⁄4 cup unsweetened applesauce
directions
- Preheat oven to 350 degrees.
- In a large bowl, mix dry ingredients: flour, brown sugar, granulated sugar, nuts, raisins, baking soda, cinnamon, nutmeg, salt, cloves, allspice and ginger until well blended.
- In another bowl, mix wet ingredients: eggs, pumpkin, oil and applesauce until well blended.
- Add wet ingredients to dry mixture and stir just until well blended. Don't over-mix.
- Pour into two prepared 8.5 x 4.5 inch loaf pans.
- Bake until a knife inserted in center of thickest part comes out clean, 50 to 60 minutes.
- Let bread cool in pans on a rack for about 15 minutes. Remove bread from pans and finish cooling.
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RECIPE SUBMITTED BY
I reside in northern California and make my living as a technology consultant. Recently, I 'evicted' 50 excess pounds and now I am challenging myself to become a better cook and to learn to make tasty foods that meet my dietary guidelines.