INGREDIENTS

  • 2 1/2 cups all-purpose flour
  • 3/4 cup Splenda Sugar Blend for Baking
  • 1/2 cup Splenda brown sugar blend
  • 1 cup walnuts , coarsly-chopped
  • 1/2 cup raisins
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground nutmeg
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 3 large eggs
  • 1 3/4 cups canned pumpkin
  • 1/4 cup vegetable oil
  • 1/4 cup unsweetened applesauce

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix dry ingredients: flour, brown sugar, granulated sugar, nuts, raisins, baking soda, cinnamon, nutmeg, salt, cloves, allspice and ginger until well blended.
  3. In another bowl, mix wet ingredients: eggs, pumpkin, oil and applesauce until well blended.
  4. Add wet ingredients to dry mixture and stir just until well blended.Don’t over-mix.
  5. Pour into two prepared 8.5 x 4.5 inch loaf pans.
  6. Bake until a knife inserted in center of thickest part comes out clean, 50 to 60 minutes.
  7. Let bread cool in pans on a rack for about 15 minutes.Remove bread from pans and finish cooling.