Sugar Free Pumpkin Bread

This is an adaption of several other recipes. I find it is very moist, and is a wonderful treat for those diabetics in your life.

• Ready In: 55 mins
• Serves: 12
• Yields: 1 loaf

Ingredients

• 1⁄2 cup bread flour
• 3⁄4 cup all-purpose flour
• 1⁄2 teaspoon sea salt
• 1  tablespoon pumpkin pie spice
• 1  teaspoon baking powder
• 1  egg
• 1  tablespoon canola oil
• 1  cup Splenda granular
• 7 1⁄2 ounces pumpkin puree (1/2 can)
• 1⁄2 cup unsweetened applesauce

Directions

1. Preheat oven to 350 degrees.
2. Grease a loaf pan, and set aside.
3. Combine flours, salt, pumpkin spice, and baking powder in a med sized bowl.
4. Combine egg, cannola oil, splenda, pumpkin, and apple sauce in another bowl.
5. Mix wet mixture until well blended, slowly add in dry mixture.
6. When well mixed, pour into loaf pan.
7. Bake at 350 degrees for 45 minutes until a toothpick comes out clean.
8. Remove from oven and lay loaf pan on it's side to remove the bread.
9. Slice into 12 and enjoy!