Pumpkin Raisin Bread

Thanksgiving is just a few days away and I thought this would be a nice little bread to make to go along with your Thanksgiving breakfast.....if you're eating breakfast. Or it could be all you have for breakfast if you're "saving" your appetite for the feast!  For the folks (whom I miss dearly) that used to come to my WW meetings....remember.....it's a HoliDAY.....not a HoliWEEKEND!!!!  And remember to stuff the turkey, not yourself!  :-)

PUMPKIN RAISIN BREAD

Makes 2 Loaves = 20 Slices

1 Slice = 3 PointsPlus®

3 cups Splenda granulated
1 cup unsweetened applesauce
1 cup fat-free egg substitute
16 ounces (1 15-oz can + 2 TBSP) pumpkin puree (NOT pie filling)
3 ½ cups all-purpose flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
½ tsp ground cloves
2/3 cup water
1 cup raisins

Preheat oven to 350°. Spray 2 9x5 loaf pans; set side.

Don't forget to spray your pans on the door of your dishwasher to save cleaning up the overspray.

In a large mixing bowl, stir or mix together the Splenda and applesauce. Mix in the egg substitute and pumpkin.

In a separate bowl, combine the dry ingredients.

Alternately add the dry ingredients and water to the applesauce/egg substitute mixture until well combined.

Using a spatula, fold in the raisins.

Divide the batter between the 2 loaf pans. Bake for 35 – 45 minutes or until a wooden toothpick inserted into the center of the loaf comes out clean.

Let cool for 10 minutes in the pans and then on a wire rack to cool completely.

MY SPIN: I love cinnamon......I used a heaping tsp of cinnamon.

Yum!!!

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. ***

Later!

Loving life!
Jan