Sugar Free Pumpkin Date Nut Bread
- 29 ounces pumpkin
- 4 cups Splenda sugar substitute
- 2 eggs
- 12 cup oil
- 12 cup applesauce
- 1 tablespoon cocoa
- 1 teaspoon vanilla
- 4 cups whole wheat flour
- 1 cup white flour
- 4 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 12 teaspoon nutmeg, ground
- 14 teaspoon cloves, ground
- 2 cups dates, chopped
- 2 cups nuts, chopped
DirectionsIn large mixing bowl, whip eggs.
add oil and continue mixing.
add the splenda sugar substitute and mix well.
Add the applesauce, pumpkin, and vanilla.
Sift together the dry ingredients and add to the pumpkin mixture.
Stir in the dates and nuts.
Batter will be very stiff.
Grease and flour 8 small loaf pans or 4 larger loaf pans.
Bake in a preheated 350 degree oven for 1 hour or until toothpick inserted in center of loaf comes out clean.
Remove from pans and cool on wire rack.
When completely cool, store in plastic bags.
This bread freezes nicely and is a great Thanksgiving gift to friends.