Pumpkin Apple Bread (Low-Fat, Whole Wheat, Low-Sugar)

This is a healthier version of pumpkin quick bread. It is a bit denser because of the whole wheat flour, and has a wee bit of an after taste from Splenda, but worth it to me because of it's nutritional content!

• Ready In: 1 hr 10 mins
• Serves: 16
• Yields: 2 loaves

Ingredients

• 1 1⁄4 cups white flour
• 1 1⁄4 cups whole wheat flour
• 1⁄2 cup rolled oats
• 2  teaspoons ground cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon allspice
• 2  teaspoons baking soda
• 1 1⁄2 teaspoons salt
• 3⁄4 cup light brown sugar, packed
• 1 1⁄2 cups Splenda granular
• 1 (15 ounce) can pumpkin
• 1  large egg
• 3⁄4 cup egg substitute
• 1  cup applesauce
• 1⁄2 cup  sugar-free non-fat vanilla yogurt

Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl combine dry ingredients, set aside.
3. In a large bowl combine wet ingredients.
4. Add dry ingredients to the wet mixture and stir until moistened.
5. Spray loaf pans with non-stick cooking spray (yields enough to make two large pans, I made one large and four small, muffin tins would also work). Bake at 350 degrees for approximately 60 minutes or until set and firm in the center.
6. Let cool on wire rack before cutting.