SUGAR FREE PUMPKIN DATE NUT BREAD
This is an old recipe from my mother which I have adjusted for diabetics. We give this as holiday gifts instead of the traditional fruit cake.
Provided by iswenson
Categories Quick Breads
Time 1h15m
Yield 8 small loaf pans, 64 serving(s)
Number Of Ingredients 16
Steps:
- In large mixing bowl, whip eggs.
- add oil and continue mixing.
- add the splenda sugar substitute and mix well.
- Add the applesauce, pumpkin, and vanilla.
- Sift together the dry ingredients and add to the pumpkin mixture.
- Stir in the dates and nuts.
- Batter will be very stiff.
- Grease and flour 8 small loaf pans or 4 larger loaf pans.
- Bake in a preheated 350 degree oven for 1 hour or until toothpick inserted in center of loaf comes out clean.
- Remove from pans and cool on wire rack.
- When completely cool, store in plastic bags.
- This bread freezes nicely and is a great Thanksgiving gift to friends.
Nutrition Facts : Calories 96.6, Fat 4.3, SaturatedFat 0.6, Cholesterol 6.6, Sodium 147.1, Carbohydrate 13.5, Fiber 1.9, Sugar 4, Protein 2.5
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