Canton Ohio WLS Support Group
Splenda Pumpkin Bread
Thank you so much Cathy for the recipe. I for one will sure give it a try!
To all our members, Cathy has a great idea. Have a recipe you could share? Post it here!
Excerpt from Cathy's email~
"If we get a good recipe could we share?
I made this for Thanksgiving and would like you to share the recipe with our group. I thought it was good."
Splenda Pumpkin Bread
2-1/2 c all purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 tablespoon pumpkin pie spice
¾ cup Splenda
3 large eggs
¼ cup vegetable oil
½ cup sour cream
2 teaspoons vanilla extract
1 (15oz) can Libby’s 100% pumpkin (not pumpkin pie mix)
1 cup raisins
½ cup chopped nuts (walnut or Pecans)
Heat over 350-lightly spray 2 (9x5) loaf pans with cooking spray
In a large bowl, whisk together flour, baking powder, salt, pumpkin spice and splenda, In a separate bowl, whisk together eggs,oil, sour cream, vanilla and pumpkin. Combine pumpkin mixture with flour mixture and stir with a spoon until well combined; fold in raisins and nuts. Pour into prepared pans, bake 35 to 40 minutes or until tests done. Enjoy.
Terri
ObesityHelp Support Group Leader
www.wlsterrib.com
