Low - Sugar Banumpkin Bread
From jo_jo_ba 16 years ago
- 45 minutes to make
- Serves 12
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 shopping list
- 1 cup whole-wheat flour shopping list
- 1/2 cup ground psyllium husk shopping list
- 1 tbsp baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1/2 teaspoon nutmeg shopping list
- 1 teaspoon ground cinnamon shopping list
- 1/4 cup Splenda shopping list
- 3 tbsp honey shopping list
- 1/2 cup unsweetened applesauce shopping list
- 2 tbsp canola oil shopping list
- 1 tbsp vanilla shopping list
- 1 tsp banana extract (optional) shopping list
- 2 large, mashed ripe bananas shopping list
- 1 cup pumpkin puree shopping list
How to make it
- 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.
The Rating
Reviewed by 1 people-
bannana and pumpkin together gotta love it thanks high5
momo_55grandma
in Mountianview loved it
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