Pumpkin breadSubmitted by: HAPPYWIFE
IntroductionGreat with pumpkin butter or alone for breakfast Great with pumpkin butter or alone for breakfast
3 1/2c flour
2t baking soda
1t baking powder
1Tbsp pumpkin pie spice
1c vegetable oil
4eggs (or 8 egg whites or 1c liquid egg substitute)
2c (15oz can) Pumpkin, canned or fresh cooked
2. In a large bowl, beat together the Splenda, oil, eggs and pumpkin. Stir in flour alternately with the water.
3. Bake in preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.
Number of Servings: 30
Recipe submitted by SparkPeople user HAPPYWIFE.