Wednesday, November 9, 2016

Tonight's Dessert

Down East Maine Pumpkin Bread


1 (15 ounce) can pumpkin puree
1 cup eggbeaters or 4 eggs
1 cup vegetable oil
2/3 cup water
3 cups Splenda
3 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger


Preheat oven to 350 degrees F (175 degrees C). Grease and flour loaf pan(s).

In a large bowl, mix together pumpkin, eggbeaters, oil, water and Splenda until well blended.

In a separate bowl, whisk together the flour, baking soda, baking popwder, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

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