1 (15 ounce) can pumpkin puree3/4 cup All Whites liquid egg substitute (4 eggs)
1 cup apple sauce
2/3 cup water
3/4 cup Splenda Sugar Blend
1-1/2 cups Splenda brown sugar Blend
2 cups All Purpose Flour
1-1/2 cups Wheat Flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
Optional - 1 zucchini shredded
Preheat oven to 350 degrees F.
Spray 2 loaf pans with Bakers Joy.
In a large bowl, mix together pumpkin puree, eggs, apple sauce, water and sugars until well blended.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake 50 minutes. Loaves are done when toothpick inserted in center comes out clean.
