Sugar Free Pumpkin Date Nut Bread
"This is an old recipe from my mother which I have adjusted for diabetics. We give this as holiday gifts instead of the traditional fruit cake."
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Yields:
-
8 small loaf pans
- Serves:
- 64
ingredients
- 29 ounces pumpkin
- 4 cups Splenda sugar substitute
- 2 eggs
- 1⁄2 cup oil
- 1⁄2 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
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 2 cups chopped dates
- 2 cups chopped nuts
directions
- In 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.
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RECIPE SUBMITTED BY
We are retired, 4 children, 11 grandchildren and 2 great grandchildren. I love to cook. Candies are my speciality but have taken a back seat to my diabetics. I am now interested in low fat, no sugar, low carb recipies that are delicious and healthy. My favorite foodes are seafood, salad bars, and chocolate - not necessarily in that order.
