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    Diabetic Pumpkin Bread

    Source of Recipe


    Recipe Introduction

    This is very good tasting bread

    List of Ingredients

    1 1/2 c. self-rising flour
    1/2 c. skim milk
    1 c. pumpkin (not pumpkin pie filling)
    2 egg whites
    1 1/2 tsp. cinnamon
    1 c. splenda
    2 tbsp. fat free butter (we used promise ultra)
    1 c. nuts or 1/2 c. raisins, optional


    Mix the splenda, flour, and cinnamon in a small bowl. In a larger bowl combine the milk, egg whites, and butter; whisk until combined. Add the pumpkin, then the dry ingredients to the milk mixture. Beat until smooth with a wooden spoon. Spray a loaf pan with Pam, pour bread mixture into pan. Bake in a 250 degree oven for 1 hour and 10 minutes, or until a knife comes out clean. (We baked ours almost 2 hours). Cool in the pan for 10 minutes, then turn out onto a cooling rack. Cool thoroughly (about 30 minutes). Serve with butter.




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