holiday pumpkin bread- healthy style

for those that have made/eaten move em out muffins this is along the same lines - but OMG YUMMY - very holiday baking tasting

you need 3 bowls plus one small pot or 4 bowls

add one cup raisins plus enough spiced rum or juice (can use water if you like - I like the rum flavor) to cover - simmer in microwave or on stove for 3 to 5 mins - drain and save liquid and set aside to cool

Next mix
1/3 cup powdered milk
1 cup white flour
2 cups wheat flour
3/4 cup oat meal - not instant the thicker cut the better - old fashion works well
1/4 cup ground flax seen
1/4 cup wheat germ
1 Tablespoon baking soda
1 Tablespoon cin
1 teaspoon each cloves, all spice
1/2 teaspoon each salt and  ginger (dry from the spice isle)

you will also need
3 cups cooked or canned pumpkin (you can top up the measuring cup with apples sauce, baby prunes or mashed bananas if you need to)

in final bowl mix together
1/2 cup sugar
1/4 to 1/2 cup molasses (this will make it taste like it has brown sugar in it - please do not use brown sugar splenda - it has MORE cals than reg sugar)
1 cup splenda
5 eggs (you can use egg beaters or all egg whites if you like - aim for 1 1/4 cup)
2 teaspoons vanilla if not using rum or juice in the raisins

mix sugar/eggs till smooth and frothy
add in pumpkin
liquid saved from raisins - top up to 2/3 cup with water if needed
then dry mix
beat till well mixed - but do not over beat -

fold in raisins plus 1 cup of chopped pecans

makes 3 bread pans - grease or pam well - bake 50-60 mins at 350 - cool on rack