Makes 16 servings at 2 points/serving
| 2 1/4 | cups Hodgson Mill Whole Wheat Pastry flour |
| 1 | tbsp pumpkin pie spice |
| 1 | cup cranberries, frozen |
| 1/2 | cup Egg Substitute |
| 1 | SPLENDA QUICK PACK |
| 1 3/4 | cup pumpkin |
| 1/2 | cup applesauce, unsweetened |
- Preheat oven to 350 degrees. Grease and flour two 9x5x2-inch loaf pans.
- Combine flour and pumpkin spice; stir to blend the dry ingredients well.
- Combine eggs, splenda, pumpkin and oil in a mixing bowl. Stir in the dry ingredients into the wet ingredients. Add cranberries and mix thoroughly.
- Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 20 minutes. Remove and let cool completely on rack.
Breads, Breakfast, Brunch, Dessert
| Nutrition Facts | ||||||
Serving Size 65.5g |
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Amount Per Serving |
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|
Calories 82 Calories from Fat
4 |
||||||
% Daily Value* |
||||||
|
Total Fat
0.4g 1%
|
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|
Trans Fat
0.0g |
||||||
|
Cholesterol
0mg 0%
|
||||||
|
Sodium
16mg 1%
|
||||||
|
Total Carbohydrates
16.5g 6%
|
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|
Dietary Fiber
2.8g 11%
|
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|
Sugars
1.9g |
||||||
|
Protein
2.7g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
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