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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Makes 16 servings at 2 points/serving Ingredients:
2 1/4 cups hodgson mill whole wheat pastry flour |
1 tbsp pumpkin pie spice |
1 cup cranberries, frozen |
1/2 cup egg substitute |
1 splenda quick pack |
1 3/4 cup pumpkin |
1/2 cup applesauce, unsweetened |
Directions:
1. Preheat oven to 350 degrees. Grease and flour two 9x5x2-inch loaf pans.
2. Combine flour and pumpkin spice; stir to blend the dry ingredients well.
3. Combine eggs, splenda, pumpkin and oil in a mixing bowl. Stir in the dry ingredients into the wet ingredients. Add cranberries and mix thoroughly.
4. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 20 minutes. Remove and let cool completely on rack.
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