Ingredients for Low Fat Less Sugar Harvest Pumpkin Apple Bread
- All Purpose Flour
- Ground Cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- Splenda Granular
- Pumpkin Puree
- 2 large eggs
- 1/2 cup applesauce
- 1/4 cup apple juice
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How to Make Low Fat Less Sugar Harvest Pumpkin Apple Bread
- Preheat oven to 350°F (175°C).
- Grease and flour two 9x5 inch loaf pans or prepare muffin tins with liners.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large mixing bowl, combine 1 cup granulated sugar, 1/2 cup Splenda (or other sugar substitute), 1 (15 ounce) can pumpkin puree, 2 large eggs, 1/2 cup applesauce, and 1/4 cup apple juice.
- Beat with an electric mixer until well blended.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Spoon batter evenly into prepared loaf pans or muffin tins, filling about 2/3 full.
- Bake for 60-70 minutes for loaves, or 18-20 minutes for muffins, or until a toothpick inserted into the center comes out clean.
- Let loaves cool in pans for 10 minutes before transferring to a wire rack to cool completely. Muffins can cool in the tin for a few minutes before transferring.
- Enjoy warm or at room temperature! Makes approximately 2 1/2 dozen muffins or two 9x5 inch loaves.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
64g
Fat
1g
Carbs
11g
