Recipe

Low - Sugar Banumpkin Bread Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 year, 8 months ago 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 :-) Prep:20m Cook:45m Servings:12	Jo_jo_ba
	bananaish pumpkiny fruity rich sweet moist cakey bready wheaty wholesome easy psyllium fibrefilled diabetic orange pretty cinnamon nutmeg

Does this look good? Yeah! / Nope

Fans

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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

Preheat oven to 350 F. Grease a loaf pan.

In a mixing bowl, combine both flours, psyllium, baking powder, baking soda, nutmeg and cinnamon.

In a separate bowl, whisk together the Splenda, honey, applesauce, oil, extracts, bananas and pumpkin.

Stir the flour into the wet ingredients until fully combined.

Bake for 45 minutes, until tests done.

Cool 10 minutes in pan, then unmould onto rack to cool.

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Comments

jo_jo_ba 1 year, 8 months ago said:
Amount Per Serving
Calories: 151.7
Total Fat: 2.8 g
Cholesterol: 0.0 mg
Sodium: 49.7 mg
Total Carbs: 30.3 g
Dietary Fiber: 5.1 g
Protein: 2.9 g

jett2whit 1 year, 8 months ago said:
Sounds really good with all the fiber and low-fat! I appreciate you putting all the nutritional info. Have a great day! jett

chefmeow 1 year, 8 months ago said:
Yummy. I love pumpkin and this looks like a good way to use it and love the idea of turning it into french toast. Thanks for another great post.

momo_55grandma 1 year, 1 month ago said:
Bannana and pumpkin together gotta love it thanks high5

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