Jump to content

Pumpkin Bread Recipe, or others


Recommended Posts

Does anyone have a pumpkin bread, zuchinni or banana bread recipe made with Splenda? I have some things to use up here at home and would LOVE to make especially the Pumpkin bread.

Link to post
Share on other sites

I tried doing the pumpkin w/spenda...it just did not come out well at all. The bread just does not rise correctly with it. I do though have a zuchhini bread one...I will look for it. I did get that one from a splenda book and it isn't bad at all:)

Link to post
Share on other sites

My niece made a wonderful banana bread with Splenda. I couldn't tell there was Splenda in it (I hate Splenda -- icky aftertaste), that's how good it is.

This site has a recipe: Banana Bread recipe – why you wish you were at my house this morning Gone to the Dogs

Link to post
Share on other sites

Zuchinni Bread Recipe (Yummo!!)

Dry ingredients:

1 cups gluten-free all-purpose flour (or plain old all-purpose flour)

*1/4 cup tapioca starch (if using gluten free flour)

1/2 cup unflavored soy protein

1/2 teaspoon baking soda

1/2 teaspoon salt (optional)

1/2 teaspoon double acting baking powder

1/4 teaspoon ground nutmeg

1/2 teaspoon orange peel

1/2 teaspoon lemon peel

1 1/2 teaspoons ground cinnamon

Wet ingredients

1 beaten egg

1 cup Splenda

1 cup finely shredded, unpeeled zucchini

1/4 cup canola oil

Mix dry ingredients together.

In a separate bowl, mix wet ingredients together.

Add wet mixture to dry mixture all at once.

Mix until moistened and lumpy.

Pour mixture into greased pan.

Bake at 350 for 50-55 miutes. (Toothpick check.)

Link to post
Share on other sites

This is the recipe I use fir 2 loaves - either for zucchini or apple. Freezes well:

3/4 cups egg beaters (or 3 eggs)

1 cup applesauce

2 cups Splenda or 1 cup (packed) Splenda Brown

2 cups grated zucchini (or grated apple)

2 teaspoons vanilla extract

3 cups all-purpose flour

3 teaspoons ground cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon salt

1/2 cup chopped walnuts - optional

1 cup raisins (optional but I find they keep the bread very moist and they help with the old bowels!).

Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch loaf pans.

In a large bowl, mix egg beaters apple sauce and sugar substitute.

Stir in zucchini and vanilla

Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture.

Divide batter into prepared pans.

Bake for 60 to 70 minutes, or until knife comes out clean.

Link to post
Share on other sites

Corrine: do I match the sugar for splenda exact? It calls for 2 cups of sugar. Is that 2 cups of Splenda?

Link to post
Share on other sites

Ordinary Splenda (white stuff) is used exactly like sugar 1:1. The Splenda Brown uses half as much but pack it in.

I like using the brown occasionally - gives it a different flavour. And I've even used 1 cup white Splenda, 1/2 cup packed brown Splenda - especially with grated apples.

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...