Thanksgiving may have come and gone, but we haven't come close to getting our fill of pumpkiny goodness. And with EatStrong nutritionist Sophie Pachella's low-cal pumpkin bread, we've found ourselves in the middle of a less-is-more dream. Try it. You'll see.
Mix the oil, applesauce and cream cheese together in a blender. Gradually add the Splenda and continue blending until light and fluffy. Add egg replacement, pumpkin puree and vanilla. Transfer to a bowl. Add flour, baking powder, baking soda and cinnamon/nutmeg. Mix until batter is just moist. Sprinkle walnuts on top (if using). Pour batter into loaf pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until an inserted knife comes out clean.
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