Low - Sugar Banumpkin Bread |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Sweet, spicy and great for those back to school lunchboxes in the Fall, this is a great way to use up leftover pumpkin, especially if you have sugar concerns! Good for French toast too :-) Ingredients:
1 cup flour |
1 cup whole-wheat flour |
1/2 cup ground psyllium husk |
1 tbsp baking powder |
1 teaspoon baking soda |
1/2 teaspoon nutmeg |
1 teaspoon ground cinnamon |
1/4 cup splenda |
3 tbsp honey |
1/2 cup unsweetened applesauce |
2 tbsp canola oil |
1 tbsp vanilla |
1 tsp banana extract (optional) |
2 large, mashed ripe bananas |
1 cup pumpkin puree |
Directions:
1. Preheat oven to 350 F. Grease a loaf pan.
2. In a mixing bowl, combine both flours, psyllium, baking powder, baking soda, nutmeg and cinnamon.
3. In a separate bowl, whisk together the Splenda, honey, applesauce, oil, extracts, bananas and pumpkin.
4. Stir the flour into the wet ingredients until fully combined.
5. Bake for 45 minutes, until tests done.
6. Cool 10 minutes in pan, then unmould onto rack to cool.
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