Low Fat, Sugar Free Pumpkin Bread
photo by CoffeeB
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
10 slices
- Serves:
- 10
ingredients
- 118.29 ml whole wheat pastry flour
- 177.44 ml all-purpose flour
- 2.46 ml sea salt
- 14.79 ml pumpkin pie spice
- 4.92 ml baking soda
- 78.78 ml egg substitute
- 14.79 ml olive oil
- 4.92 ml olive oil
- 473.18 ml sugar substitute
- 170.09 g pumpkin
- 59.14 ml water
directions
- Preheat oven to 350°F.
- Combine whole grain pastry flour (Arrowhead Mills makes a great one), all-purpose flour, salt, spices, and baking soda in a small bowl; set aside.
- Combine egg substitute, olive oil, Splenda, pumpkin, and water in large bowl. Gradually add flour mixture.
- Pour into loaf pan and bake for approximately 45-50 minutes.
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Reviews
-
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.
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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'
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Tweaks
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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.