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.
Ingredients
64 serv.- ounces pumpkin↗29
- cups Splenda sugar substitute↗4
- eggs↗2
- cup oil1⁄2
- cup applesauce↗1⁄2
- tablespoon cocoa↗1
- teaspoon vanilla↗1
- cups whole wheat flour↗4
- cup white flour↗1
- teaspoons baking soda↗4
- teaspoon salt↗1
- teaspoon cinnamon↗1
- teaspoon ground nutmeg↗1⁄2
- teaspoon ground cloves↗1⁄4
- cups chopped dates2
- cups chopped nuts2
Step-by-step instructions
- 1
In large mixing bowl, whip eggs.
- 2
add oil and continue mixing.
- 3
add the splenda sugar substitute and mix well.
- 4
Add the applesauce, pumpkin, and vanilla.
- 5
Sift together the dry ingredients and add to the pumpkin mixture.
- 6
Stir in the dates and nuts.
- 7
Batter will be very stiff.
- 8
Grease and flour 8 small loaf pans or 4 larger loaf pans.
- 9
Bake in a preheated 350 degree oven for 1 hour or until toothpick inserted in center of loaf comes out clean.
- 10
Remove from pans and cool on wire rack.
- 11
When completely cool, store in plastic bags.
- 12
This bread freezes nicely and is a great Thanksgiving gift to friends.
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