Monday, November 4, 2013

Bonus Post: Sugar-free Pumpkin Pecan Bread Recipe

Here is my recipe for Sugar-free Pumpkin Pecan Bread!


I made this recipe for my dad. I have had a hard time finding a sugar-free pumpkin bread recipe for him that wasn't super dry, so I created my own. This bread is moist, and satisfies even those without sugar-free diets!


Sugar-free Pumpkin Pecan Bread

Yield: 1 loaf

What you need:

1 ½ cups flour
½ tsp salt
1 cup Splenda
1 tsp baking soda
1 15oz can pumpkin puree
½ cup vegetable oil
2 eggs, beaten
¼ cup water
½ tsp nutmeg
½ tsp cinnamon
½ tsp allspice
½ cup pecans

What to do:

Preheat oven to 350
Grease a standard loaf pan. (Tip: Use a small piece of parchment paper to line the pan as well, to ensure there is no sticking.)
Sift together dry ingredients: flour, salt, Splenda, and baking soda in a separate bowl.
Whisk together wet ingredients: pumpkin, oil, eggs, water, and spices.
Add dry ingredients into the wet ingredients in three parts. (If using a stand mixer, use a lower speed, so as not to over-mix.)
Once everything is well mixed, fold in the pecans.
Pour evenly into greased loaf pan.
Bake at 350 for 1 hour.
 Place on cooling rack. Serve.
Store the bread in an air-tight container.


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