- 1 c. packed pumpkin
- 1 1/2 c. whole wheat flour
- 1 c. Egg beaters
- 1 3/4 c. Splenda
- 1/2 c. peanut oil
- 1/2 c. pumpkin seeds, unsalted
- 1/2 c. sunflower seeds, unsalted
- 1 t. baking soda
- 1/4 t. baking powder
- 1 1/2 t. pumpkin pie spice
Preheat oven to 350 degrees and grease a 9 inch loaf pan.
Sift together flour, spice, baking powder and baking soda. Set aside.
Beat together Splenda, oil, and Egg Beaters. Stir in pumpkin. Add dry sifted ingredients.
Fold in 1/4 c. each of seeds.
Turn batter into greased loaf pan. Sprinkle remaining seeds on top.
Bake for 1 hour or until toothpick inserted in center comes out clean.
PS – If you don’t make it sugar-free, you can brush top with melted butter and sprinkle lightly with cinnamon sugar.