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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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by Greta Gilson, Green House, Opthalanka, AL, modified by me Ingredients:
2 cups brown sugar |
2 cups splenda sugar substitute |
1 (29 ounce) can pumpkin |
3 eggs |
1 cup canola oil |
3 cups flax seed meal |
2 cups wheat flour |
1 tablespoon baking soda |
2 teaspoons cinnamon |
1/2 teaspoon ground cloves |
1 teaspoon salt |
2 cups coarsley chopped dates |
2 cups coarsley chopped toasted walnuts |
Directions:
1. Preheat oven to 350 degrees.
2. Grease 4 8x4 pans.
3. Combine sugar/splenda, pumpkin & eggs.
4. Beat til smoothe.
5. Add oil.
6. Combine.
7. Blend in flour/flax, soda, spices, salt.
8. Stir in dates & nuts.
9. Fill pans 3/4 full.
10. Bake 1 hours or til toothpick comes out clean & bread pulls from sides.
11. May also use muffin pan or ring mold. Check in 20 minutes.
12. May freeeze indefinitely.
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