Pumpkin Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
Flour, white, 2 cup Salt, table 1/2 tspBaking Powder,1/2 tspBaking Soda, 1 tsp Cloves, ground, 1 tsp Cinnamon, ground, 1 tsp Nutmeg, ground, 1 tsp Splenda No Calorie Sweetener, 2 cupsEgg, fresh, 2 large (remove)Pumpkin, canned, without salt, (15 ounce can)Plain fat free 1 cup
Preheat oven to 325 degrees. Lightly grease two 8 1/2 by 41/2 inch loaf pans.
Combine flour, salt, baking powder, baking soda and spices in a bowl. Mix well and set aside.
In second bowl mix splenda and yogurt until just blended. Add etts one at a time mixing well after each addition. Conitnue mixing till light and fluffy. Mix in pumpkin.
Mix in flour mixture until combined.
Turn batter into prepared pans dividing batter evenly and bake for 65-75 minutes or until cake tester inserted in center of loaves comes out clean. Let cool in pan about 10 minutes then turn out on wire rack to cool completely.
Number of Servings: 32
Recipe submitted by SparkPeople user SUZIQ4295.
Combine flour, salt, baking powder, baking soda and spices in a bowl. Mix well and set aside.
In second bowl mix splenda and yogurt until just blended. Add etts one at a time mixing well after each addition. Conitnue mixing till light and fluffy. Mix in pumpkin.
Mix in flour mixture until combined.
Turn batter into prepared pans dividing batter evenly and bake for 65-75 minutes or until cake tester inserted in center of loaves comes out clean. Let cool in pan about 10 minutes then turn out on wire rack to cool completely.
Number of Servings: 32
Recipe submitted by SparkPeople user SUZIQ4295.
Nutritional Info Amount Per Serving
- Calories: 44.3
- Total Fat: 0.5 g
- Cholesterol: 14.5 mg
- Sodium: 99.4 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 0.7 g
- Protein: 1.8 g
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