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.