This is my Cousin Peggy’s fantastic recipe for low fat, low calorie pumpkin bread. Not only is she a wonderful cook, but She comes up the most delicious options for diabetics. Her pumpkin bread warm from the oven with non fat cream cheese…fantastic! And off we go ready for the holiday’s.
3 regular bread pan loaves or 6 small loaves –grease well
¾ C agava (liquid)
¾ C splenda
½ C butter (melted)
½ C applesauce
3 C pumpkin ( 1 ½ cans)
2 cups unbleached white flour
2 cups whole wheat flour
¾ tsp salt
¾ tsp baking powder
1 ½ tsp baking soda
½ tsp cloves
1 ½ tsp nutmeg
Beat eggs. Stir in agava, splenda, melted butter, applesauce. Then add pumpkin and mix well.
Blend dry ingredients. Gradually add to wet ingredients. Stir until well blended.
Divide equally between loaf pans. Smooth tops with spatula.
Bake at 300 degrees—1 hour 15 minutes—add up to 15 additional minutes for larger loaves
Test for doneness with a toothpick—should come out clean. Or, bread should spring to the touch of a finger.
When done, remove from oven and cool for 10 minutes before removing from pans.