Pumpkin Bread - Modified to Reduce Fat and Calories

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

1. 1

   Preheat oven to 350 degrees.

2. 2

   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.

3. 3

   In another bowl, mix wet ingredients: eggs, pumpkin, oil and applesauce until well blended.

4. 4

   Add wet ingredients to dry mixture and stir just until well blended. Don't over-mix.

5. 5

   Pour into two prepared 8.5 x 4.5 inch loaf pans.

6. 6

   Bake until a knife inserted in center of thickest part comes out clean, 50 to 60 minutes.

7. 7

   Let bread cool in pans on a rack for about 15 minutes. Remove bread from pans and finish cooling.