Tuesday, September 28, 2010
OR is it Pumpkin Bread?
I have made this bread three times now with a couple of "tweaks". Once using butter, once with canola oil and once with unsweetened apple sauce in place of the fat. All three were delicious and moist. Of course we know which is the healthier choice, don't we?
1 1/2 cup whole wheat pastry flour
1 cup of Splenda or sweetener of your choice to equal 1 cup sugar
1/4 cup canola oil or apple sauce
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
3 ripe bananas or 1 1/3 cups pumpkin (if using pumpkin add 1 tsp pumpkin pie spice)
3/4 cups chopped pecans (small pieces)
Mash Bananas in a small mixing bowl (this is where you would use pumpkin instead)
Add Splenda, Baking Powder, Baking Soda, egg and vanilla (optional pumpkin spice here)
Mix by hand until well blended. Stir in whole wheat flour and pecans
Pour into a greased and floured bread pan.
Bake 45 minutes or until a toothpick comes out clean. Bake at 350 degrees F.
Remove from pan immediately and cool on a cookie rack.
Cut 12 slices so you don't over indulge.
Posted by Jackie at 6:04 PM