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Categories:
pumpkin Splenda sugar substitute eggs oil applesauce cocoa vanilla whole wheat flour white flour baking soda salt cinnamon ground nutmeg ground cloves dates nuts
Viewed: 45 - Published at: 9 years agoIngredients
- 29 ounces pumpkin
- 4 cups Splenda sugar substitute
- 2 eggs
- 1/2 cup oil
- 1/2 cup applesauce
- 1 tablespoon cocoa
- 1 teaspoon vanilla
- 4 cups whole wheat flour
- 1 cup white flour
- 4 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups chopped dates
- 2 cups chopped nuts
Method
- In large mixing bowl, whip eggs.
- add oil and continue mixing.
- add the splenda sugar substitute and mix well.
- Add the applesauce, pumpkin, and vanilla.
- Sift together the dry ingredients and add to the pumpkin mixture.
- Stir in the dates and nuts.
- Batter will be very stiff.
- Grease and flour 8 small loaf pans or 4 larger loaf pans.
- Bake in a preheated 350 degree oven for 1 hour or until toothpick inserted in center of loaf comes out clean.
- Remove from pans and cool on wire rack.
- When completely cool, store in plastic bags.
- This bread freezes nicely and is a great Thanksgiving gift to friends.
