Lighter Pumpkin Bread
All ingredients room temperature: 1 cup Bake Mix (I used CarbSense for 0 net carbs) one third cup flax meal 2 tbsp Vital Wheat Gluten Flour 1 and a half tsp cinnamon 1 tsp Baking Soda 1 tsp salt half tsp nutmeg quarter tsp allspice quarter tsp Baking Powder one third cup heavy cream half tsp vanilla 6 tbsp butter 1 cup Splenda one quarter cup brown sugar twin (could probably use all Splenda) 2 large eggs 1 cup pumpkin one half cup chopped pecans Preheat oven to 350. Grease a loaf pan. Wisk the first 9 (dry) ingredients together and set aside. Mix cream and vanilla and set aside. Whip butter until creamy, then mix sweeteners in. When that's mixed, add eggs one at a time and mix in, then add pumpkin and mix in. Then start alternatively adding dry ingredients and the cream mixture. Mix in pecans last and spread in greased loaf pan. Bake 45 min at 350. Test for the clean toothpick Cool in pan 10 minutes, then remove to cooling rack to finish cooling. My counts are around 2.75 net for each slice, 15 slices. Very tasty, moist inside, although the top looks funny coming out of the oven. But the slices are nice, I probably could have sliced it a hair thinner. Sugar Says 'Try some wicked sugar... Go on, you'll like it!' --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
