 |
|
|
|
[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Downeast Maine Pumpkin Bread
|
Ingredients:
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup light olive oil
- 1/2 cup water
- 20 drops liquid sweetener
- 2 cups Splenda
- 1 1/2 cups vital wheat gluten flour
- 1 cup whey protein powder
- 1 cup oat flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Beat eggs. Add water, oil, liquid sweetener and pumpkin
and beat well. Sift together all flours, baking soda,
salt and spices in a separate bowl. Add Splenda to pumpkin
mixture and mix very well.
Pour into greased and floured pans and bake for about
50 minutes in a preheated 350°F oven. Breads are done when
toothpick inserted in center comes out clean.
Makes 3 loaves — slice into 12 slices per loaf.
Each loaf contains 46 grams net carbs — 3.8 grams net carbs per slice.
NOTE:
"This a great old Maine recipe, moist and spicy. The bread
actually tastes even better the day after it is baked.
Great for holiday gift giving!"
|
|
|
|
|
