Downeast Maine Pumpkin Bread

[kirra]

Downeast Maine Pumpkin Bread

This a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!

Ingredients:

1 (15 ounce) can pumpkin puree
4 eggs
1 cup light olive oil
1/2 cup water
20 drops liquid sweetener
2 cups Splenda
1 1/2 cups vital wheat gluten flour
1 cup whey protein powder
1 cup oat flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Preparation:

Beat eggs. Add water, oil, liquid sweetener and pumpkin and beat well. Sift together all flours, baking soda, salt and spices in a separate bowl. Add Splenda to pumpkin mixture and mix very well.

Pour into greased and floured pans and bake for about 50 minutes in a preheated 350°F oven. Breads are done when toothpick inserted in center comes out clean. Makes 3 loaves — slice into 12 slices per loaf.

Carbs: Each loaf contains 46 grams net carbs — 3.8 grams net carbs per slice.