PEACHY PECAN LOAF
Makes 2 Loaves
If you cut a loaf into 16 pieces it's 2 PointsPlus™
If you cut a loaf into 12 pieces it's 3 PointsPlus™
If you cut a loaf into 8 pieces it's 4 PointsPlus™
3 cups all purpose flour
1 TBSP baking powder
1 TBSP ground cinnamon
1 tsp salt
3/4 cup egg substitute
1 1/2 cup Splenda granulated (or a store brand....I use WalMart brand)
1/2 cup unsweetened applesauce
1 tsp vanilla extract
2 cups chopped, peeled fresh peaches
1 cup chopped pecans
Preheat oven to 325º.
Spray the bottom and about half-way up the sides of two 8x4x2" loaf pans. Set aside.
In a large mixing bowl, stir together the flour, baking powder, cinnamon and salt. In a medium mixing bowl, combine egg substitute, applesauce, vanilla and Splenda. Add egg substitute mixture to dry ingredients, stirring until just moistened (don't over-mix). Fold in peaches and nuts. Spoon batter into pans.
Bake at 325º for 55 - 60 minutes or until a wooden toothpick inserted in the center of a loaf comes out clean.
Cool in the loaf pans on a wire rack for 10 minutes. Loosen the edges; remove loaves from pans. Cool completely on wire racks.
MY SPIN: The only thing I would change would be to add more cinnamon <which I did anyway>.
Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*