Low Fat, Low Sugar Apple Pumpkin Bread

• 3/4 cups All-purpose Flour
• 3/4 cups Whole Wheat Flour
• 1/4 cups Sugar Plus 1 Tablespoon, Divided Use
• 3/4 cups Splenda Or Other Sugar Free Sweetener
• 1 teaspoon Baking Soda
• 1/2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 4 Tablespoons Light Butter
• 1 can (15 Oz. Size) Unsweetened Pumpkin Puree
• 1 whole Egg
• 1/2 cups Low-fat Buttermilk
• 1 Tablespoon Vanilla
• 1 whole Apple, Peeled, Cored And Diced

1. In a large bowl, combine all the dry ingredients (reserve the 1 Tablespoon of sugar for topping). Cut in the butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.
2. In a separate bowl, combine the pumpkin puree, egg, buttermilk and vanilla and whisk together. Add the wet mixture to the dry mixture and combine. Add the diced apple and mix until combined. Pour the mixture into a non-stick loaf pan and sprinkle the top with the tablespoon of sugar.
3. Bake in a pre-heated 350 degree F oven for 1 hour.

allpurpose, whole wheat flour, ubc, ube, baking soda, baking powder, salt, cinnamon, light butter, egg, buttermilk, vanilla, apple

Taken from tastykitchen.com/recipes/desserts/low-fat-low-sugar-apple-pumpkin-bread/ (may not work)