I think today definitely qualifies as a wonderful Friday!! I got up this morning, went for a run, taught a strength training class, had lunch with an amazing friend, Kelli, and am currently writing this blog while my pumpkin bread bakes in the oven! One of my favorite things about Fall is pumpkin bread! I like to try all different recipes for pumpkin bread. This recipe was adapted from one I found in a Hungry Girl cookbook. I made three mini loaves, instead of one big loaf. Two loaves contained cranberries and chocolate chips, and the other loaf contained only cranberries.
Ingredients: One 15oz can pure pumpkin 1 1/2 whole-wheat flour 1/2 cup egg whites 1/2 cup Splenda Sugar Blend 1/4 cup Splenda Brown Sugar Blend 1/4 cup Ocean Spray Craisins 2 1/4 tsp. baking powder 1 1/2 tsp. cinnamon 1 tsp. vanilla extract 1/2 tsp. salt 1/3 tsp. Pumpkin pie spice 3 tbsp. semi-sweet chocolate chips (These are optional. I had to throw them in for Eric of course!)
Preheat oven to 350 degrees.
In a large bowl, combine flour, Splenda Sugar Blend, Splenda Brown Sugar Blend, baking powder, cinnamon, salt, and pumpkin pie spice.
In a medium bowl, mix together pumpkin, egg whites, and vanilla extract
Add the wet ingredients to the dry ingredients and stir until well blended.
Add in Craisins and chocolate chips. Make sure the Craisins don't all stick together.
Spoon batter into a large loaf pan (9X5) or three smaller pans.
Bake for 45 minutes, or until the top of the loaf is firm to the touch.
Allow to cool before you slice it.
Now that the pumpkin bread is finished, it's time to get to packing. Eric will be home in an hour and then it's off the College Station!! I hope everyone has a Happy Halloween!!
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