Breads, Diabetic

Pumpkin Nut Bread – Sugar Free

  • 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.

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