Pumpkin Chai Loaf

Sep 27, 2019


Pumpkin Chai Loaf
SEPTEMBER 27, 2019

3 c. Whole Wheat White Flour

1 1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

1 tsp. Ground Cinnamon

1 tsp. Ground Ginger

1/2 tsp. Ground Cloves

1/4 tsp. Ground Cardamom

1/4 tsp. Ground Allspice

2/3 c. Splenda Sugar Blend or 1 1/3 cup Granulated Sugar

1 Whole Egg

1/2 c. Egg Beaters®

1 c. Low-Fat Buttermilk or Unsweetened Vanilla Soy Milk

2 Tbsp. Canola Oil

3 Tbsp. Baby Food Prunes

2 c. Canned Pumpkin (not Pumpkin Pie Mix)

2 Tbsp. Pumpkin Seeds

Directions: Pre Heat oven to 350°.

Spray Large Loaf Pan with Canola Oil Baking Spray with Flour

Step 1: Use a large bowl. Sift in flour and all spices. Add Splenda to bowl and use a spatula to blend in with flour.

Step 2: In another bowl, whisk together remaining ingredients, up to pumpkin seeds, until thoroughly blended.

Step 3: Add wet ingredients to dry ingredients and stir until just blended. Do not over-mix. Spread the batter into the prepared loaf pan. Sprinkle pumpkin seeds on top.

Step 4: Bake bread until lightly browned and toothpick inserted in center comes out clean. About 60 - 65 minutes. Remove from oven and allow to cool in the pan for 15 minutes, then turn out onto wire rack and cool completely.