Pumpkin Apple Bread (Low-Fat, Whole Wheat, Low-Sugar)

• 1 14 cups white flour
• 1 14 cups whole wheat flour
• 12 cup rolled oats
• 2 teaspoons ground cinnamon
• 14 teaspoon nutmeg
• 14 teaspoon allspice
• 2 teaspoons baking soda
• 1 12 teaspoons salt
• 34 cup light brown sugar, packed
• 1 12 cups Splenda granular
• 1 (15 ounce) can pumpkin
• 1 large egg
• 34 cup egg substitute
• 1 cup applesauce
• 12 cup sugar-free non-fat vanilla yogurt

1. Preheat oven to 350 degrees.
2. In a medium bowl combine dry ingredients, set aside.
3. In a large bowl combine wet ingredients.
4. Add dry ingredients to the wet mixture and stir until moistened.
5. Spray loaf pans with non-stick cooking spray (yields enough to make two large pans, I made one large and four small, muffin tins would also work).
6. Bake at 350 degrees for approximately 60 minutes or until set and firm in the center.
7. Let cool on wire rack before cutting.

white flour, whole wheat flour, rolled oats, ground cinnamon, nutmeg, allspice, baking soda, salt, light brown sugar, splenda, pumpkin, egg, egg substitute, applesauce, sugar

Taken from www.food.com/recipe/pumpkin-apple-bread-low-fat-whole-wheat-low-sugar-259129 (may not work)