Holiday Pumpkin Bread
|Egg substitute/4 eggs beaten||1 Cup (16 tbs)|
|Granulated fructose/5 teaspoons / 16 packets sugar substitute||3⁄4 Cup (12 tbs)|
|Canola oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Applesauce||1⁄2 Cup (8 tbs) (No Sugar Added)|
|Solid pack pumpkin||2 Cup (32 tbs) (No Sugar Added)|
|Orange juice with pulp||1⁄2 Cup (8 tbs)|
|Grated orange zest||1 Tablespoon, or sliced and snipped|
|Raisins||1⁄3 Cup (5.33 tbs) (45 Pieces, Golden Preferred)|
|Coarsely chopped walnuts||1⁄2 Cup (8 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Baking soda||2 Teaspoon|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
Preheat oven to 350Â°.
Oil a 12-cup bundt pan.
In a large bowl, mix together egg substitute, fructose, oil, and applesauce.
Add pumpkin, orange juice, orange zest, raisins, and nuts.
In a medium bowl, whisk together the flour, baking soda, baking powder, and spices.
Add small amounts of dry ingredients to the wet ingredients.
Mix well and scrape sides of bowl each time you add more.
Do a taste test for sweetness.
Distribute batter evenly and bake for 50 to 60 minutes or until knife inserted comes out clean.
Cool for 10 minutes and invert pan on wire rack to cool thoroughly.