Low Fat, Less Sugar Harvest Pumpkin Apple Bread

• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 1/2 cups sugar
• 1 1/2 cups Splenda granular, sugar substitute
• 1 (15 ounce) can pumpkin puree
• 4 large eggs
• 1 1/2 cups applesauce
• 1/2 cup apple juice (or water)

1. Preheat oven to 350 degrees.
2. Grease and flour two 9X5 inch loaf pans.
3. Combine flour, cinnamon, baking soda, and salt in large bowl.
4. Combine sugar, splenda, pumpkin, eggs, applesauce and apple juice in large mixer bowl; beat until blended.
5. Add pumpkin mixture to flour mixture; stir just until moistened.
6. Spoon batter into loaf pans.
7. Bake until toothpick inserted in center comes out clean, about 60-70 minutes.
8. Cool in pans for 10 minutes then remove to wire racks and cool completely -- or eat warm.
9. Makes about 2 1/2 dozen muffins if done that way.

allpurpose, ground cinnamon, baking soda, salt, sugar, splenda, pumpkin puree, eggs, applesauce, apple juice

Taken from www.food.com/recipe/low-fat-less-sugar-harvest-pumpkin-apple-bread-169706 (may not work)