Pumpkin Bread - Modified to Reduce Fat and Calories

• 2 12 cups all-purpose flour
• 34 cup Splenda Sugar Blend for Baking
• 12 cup Splenda brown sugar blend
• 1 cup walnuts, coarsly-chopped
• 12 cup raisins
• 1 12 teaspoons baking soda
• 1 12 teaspoons ground cinnamon
• 1 14 teaspoons ground nutmeg
• 34 teaspoon salt
• 34 teaspoon ground cloves
• 12 teaspoon ground allspice
• 12 teaspoon ground ginger
• 3 large eggs
• 1 34 cups canned pumpkin
• 14 cup vegetable oil
• 14 cup unsweetened applesauce

1. Preheat oven to 350 degrees.
2. In a large bowl, mix dry ingredients: flour, brown sugar, granulated sugar, nuts, raisins, baking soda, cinnamon, nutmeg, salt, cloves, allspice and ginger until well blended.
3. In another bowl, mix wet ingredients: eggs, pumpkin, oil and applesauce until well blended.
4. Add wet ingredients to dry mixture and stir just until well blended.
5. Don't over-mix.
6. Pour into two prepared 8.5 x 4.5 inch loaf pans.
7. Bake until a knife inserted in center of thickest part comes out clean, 50 to 60 minutes.
8. Let bread cool in pans on a rack for about 15 minutes.
9. Remove bread from pans and finish cooling.

flour, splenda sugar, brown sugar, walnuts, raisins, baking soda, ground cinnamon, ground nutmeg, salt, ground cloves, ground allspice, ground ginger, eggs, pumpkin, vegetable oil, unsweetened applesauce

Taken from www.food.com/recipe/pumpkin-bread-modified-to-reduce-fat-and-calories-272085 (may not work)