Low Fat, Less Sugar Harvest Pumpkin Apple Bread
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Yields:
-
2 Loaves
- Serves:
- 20
ingredients
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons salt
- 1 1⁄2 cups sugar
- 1 1⁄2 cups Splenda granular, sugar substitute
- 1 (15 ounce) can pumpkin puree
- 4 large eggs
- 1 1⁄2 cups applesauce
- 1⁄2 cup apple juice (or water)
directions
- Preheat oven to 350 degrees.
- Grease and flour two 9X5 inch loaf pans.
- Combine flour, cinnamon, baking soda, and salt in large bowl.
- Combine sugar, splenda, pumpkin, eggs, applesauce and apple juice in large mixer bowl; beat until blended.
- Add pumpkin mixture to flour mixture; stir just until moistened.
- Spoon batter into loaf pans.
- Bake until toothpick inserted in center comes out clean, about 60-70 minutes.
- Cool in pans for 10 minutes then remove to wire racks and cool completely -- or eat warm.
- Makes about 2 1/2 dozen muffins if done that way.
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Reviews
-
I really like this recipe I did change it a little bit. I use 2 c. flour and 1 t. salt, 1 c. egg beaters instead of the 4 eggs and no sugar added applesauce and used splenda and with the sugar. And according to my calculations if you are on Weight Watchers 1 muffin would = 2 1/2 points. Servings per recipe is 18. I would definitely give it a 5 star. And will have it Thanksgiving Day, my husband loved them too and to me that's a plus!! Happy Thanksgiving everyone!!! It was very easy to make and I really liked that.
RECIPE SUBMITTED BY
ms. muffet
Wausau, 89
<p>I love to think up new ideas, not only in the kitchen, but in other areas as well. I love to sew, crochet, landscape and decorate. I have two great kids, age 15 and 12. My husband my best friend and the best man I have ever met. I am looking forward to many more years on here. I also do online scrapbooking classes to make heirloom quality storybooks.</p>