Pumpkin Pie Bread

This fall pumpkin bread is wonderful!  I have edited it from its original recipe by changing the oil ratio to include healthy no sugar applesauce as well as substituted the sugar for Splenda, due to a diabetic in the family.  I hope you enjoy both the wonderful aroma these loaves spread throughout your home as well as the homey flavors they bring to the table.

3 1/2 c. flour

2 tsp. baking soda

1 tsp. baking powder

3 tsp. pumpkin pie spice

1 tsp. salt

1 1/2 c. Splenda Blend (1/2 the sugar content)

1/2 c. applesauce, no sugar

1/2 c. vegetable oil

4 eggs

1 can pumpkin

1/2 c. water

Preheat oven to 350 degrees.  Grease two 9 x 5 loaf pans.

Sift flour, baking soda, baking powder, pumpkin pie spice and salt.  Set aside.

In large bowl, beat splenda, applesauce, oil, eggs and pumpkin.  Stir in flour mixture, alternately with water.

Divide batter evenly between loaf pans.

Bake 60-70 minutes until toothpick inserted in center comes out clean.  Cool on racks.

To store loaves, wrap bread in plastic wrap.

 

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