OT Pumpkin Bread

Good morning OFF family.
  Mary..I promised you this recipe.  I just got a very nice email from Annette who said it was divine.  I'm so glad.


  WARNING:  THIS IS SO DAMN GOOD ...IT MAY BE HAZARDOUS TO YOUR HEALTH !!!  YOU HAVE BEEN WARNED!!!!

  Pumpkin Bread- WLF- 
   a recipe from my mom..tweeked to make it Weight loss friendly..
   3 cups whole wheat flour
   3 cups Splenda
   1 cup vegetable or canola oil
   2/3 cup water
   4 eggs
   1 1/2 cup pumpkin (mom swears by Libby's, I'm cheap 
                                 used pumpkin from Wegman's)
   1 teaspoon nutmeg (rounded)
   1 teaspoon cinnamon (rounded)
   2 teaspoons baking soda (rounded)

   Combine all ingredients in mixer and mix.  Add 2 cups chopped walnuts.
    Spray bread pan with pam..bake at 350 for 35-40 minutes.  Take from oven and invert on cooling racks.  Cool.  You can freeze these. 
    One batch will make 2 large loaves of bread..or my mom uses mini loaves and it should make about 10-15 mini loaves.  If you make the mini loaves..my mom lines them with wax paper and sprays pam on the botton.  After inverting and cooling the wax paper peels right off.  When ready take out of the freezer, thaw , heat in microwave and have with butter.  Boy is this good stuff!!!!

  When and if you make this bread..let me know how you like it and how it turns out.  I think its about the best thing my mom makes for the holidays besides her fruitcake, which unfortunately I cannot tweek to make WLF.  What a shame..but I would like any feedback from people who decide to make this.
  ENJOY!!!

  Marcy

Thank you. Sounds delicious.  I forwarded on to my sister too.  Yumm

Thanks for the recipe.  You can probably substitute applesauce for the canola oil for less calories.  I LOVE pumpking bread.  Thanks for sharing!

Debbie

 OOOOH... I never thought of using applesauce instead of the oil.  I'll have to try that.

  Thanks
  marcy

Thankyou Marcy,
I am going to make this for Thanksgiving. My cousin and my husband are diabetic so this wil fit the bill.
Carla

Marcy, I am going to try this for sure. I love pumpkin bread but not pumpkin...go figure!

I think that if you use the applesauce for the oil you use half and half....at least this is what I think you do. Our Pat R. would be the one that knows since she is a whiz with baking wls stuff.

My mouth is watering already.....I feel a slice of Pumpkin Bread is in my not to distant future!

I used to make pumpkin bread every year when the weather finally got cool. It was baked in 1 lb coffee cans. Just grease and flour the can before you add the batter, fill about 3/4 full. To serve just slide it partway out of the can and slice off a 'slab'. Just snap the can lid back on to store.

Thanks...I'll be trying this one with pecans instead of walnuts.

Sounds good Marcy......I will probably substitute 1/2 cup of unsweetened applesauce and 1/2 cup oil......cuts  calories and fat significantly.   Will try it and let you know.

Pat R.

thanks Pat..you know when I sat with my mom to try and substitute the good things..I never remembered to try applesauce.. I have written that  on my recipe tho and may have to make another batch just to see how it turns out.

  I was trying to be very careful with the Splenda and flour..actually bought the flour at an Amish market to make sure it was really healthy.

 Its still goood....I sliced one large loaf and put one slice eat in small sandwich bags and threw them in the freezer.  That way I can only eat one small slice at a time..I try to eat one every other day or so..

Marcy

 

Marcy,

It is taking all my self control to eat just ONE slice. Moist, yummy and I still refuse to share it with Tom. Let him eat his chocolate bars.

Thanks again for sharing