1-15 oz. can pumpkin
1 c. Splenda Blend
1 c. applesauce, unsweetened
½ c. egg substitute
2 egg whites
2 c. whole-wheat flour
1 ½ c. all purpose flour
2 t. baking soda
1 ½ t. nutmeg
½ t. ground ginger
1 ½ t. cinnamon
Preheat oven to 350° F. In a large bowl, blend pumpkin, sugar, applesauce, water, eggs and egg whites. Add flours, baking soda, nutmeg, ginger and cinnamon. Blend at low speed until moistened, then beat one minute at medium speed. Pour batter into two loaf pans that have been sprayed with nonstick spray and floured (bottom only). Bake for 60 to 75 minutes, or until toothpick inserted near center comes out clean. Cool 5 minutes and remove from pan. Cool completely on wire rack.
Makes 24 servings.
Nutrition Information: 90 calories; 0 g fat; 0 mg cholesterol; 120 mg sodium; 20 g carbohydrates; 2 g dietary fiber; and 3 g protein.
Chickasaw Nation Nutrition Services
This material was funded by the USDA’s Food Stamp Program. This institution is an equal opportunity provider and employer.