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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Special note: This can make 3- 9 x5 pans. If you take those loafs and cut them into 10 slices- each slice is worth 2 weight watcher points. I would suggest taking this and adding fat free whip cream which is 0 points, thus allowing you to have a delicous snack for 2 points! Ingredients:
1 1/2 cups no calorie artificial sweetener (splenda) |
1/2 teaspoon baking powder |
2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon clove |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1 teaspoon ginger (optional) |
1/2 cup applesauce |
1 cup water |
3 1/2 cups flour |
2 cups pumpkin or 2 cups butternut squash, cooked & cooled |
4 eggs or 4 cholesterol free egg beaters egg substitute |
Directions:
1. When making butternut squash bread- take the butternut squash and cut in half. Put one half in the microwave for 10-12 minutes or until soft inside. Repeat for the other half of the squash.
2. Mix together dry ingredients. Add to it the water, oil, eggs and pumpkin or squash. Pour 1/2 full into 3 greased and floured 9 x5 loaf pans.
3. Bake at 325 degrees for 1 hour and 15 minutes or when toothpick inserted in middle comes out clean.
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