Wow, this came out so good. I made a couple of changes, I only used 1 cup of splenda, I used 1 egg instead of the egg substitue, and I omitted the oil and water and used 1/2 cup unsweeted applesauce.....oh and I added raisins and nuts. I have a sugar free, fat free friend that will love this bread. Also it was very moist because I added the applesauce.
I also loved it........with the changes of the first reviewer. My second and best one was 1/4 cup splenda, 1/2 cup more applesauce, and 10 minutes less on the baking time. I think my friend Carla will love it too!
I'm sorry but this just did not work out for me. I went over the recipe many times after it came out bad and I could not see any mistakes I made. My bread did not rise at all and was bland and dry upon testing. I don't think I'll being trying this again. Sorry!
I love pumpkin bread, and I must admit that I was a tad nervous to try a SF version. Well, my DH cannot stop eating it. Our home smells deliciously like pumpkin whenever I'm baking it - which is almost daily. And it fits perfectly into our new eating lifestyle. Very yummy and healthy indeed!
5 stars for the moistness and flavor combinations in this pumpkin bread. I followed the previous reviewers advice and cut the Splenda amount down to a little more than a cup. Perfect. This is such a great find when I can use LF or FF ingredients to make something healthy. Thanks for a great recipe Anne. Made for Fall's PAC 08'
I am rating this recipe 5 stars, because it was very tasty. Only thing I didn't like was the amount of substitute sugar you had posted, it was too sweet for my taste, so next time I make this I will cut down the amt of sugar.However it was perfect for people at work they ate it up like it was their last meal. Thanks for posting this recipe. It's a definite keeper for me. Melody aka litldarlin.