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Downeast Maine Pumpkin Bread




Source of Recipe


LowCarbRecipeBox
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

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.
Each loaf contains 46 grams of carbs -- 3.8 carbs per slice.

Note from contributor: I cut the recipe in half and it was the perfect amount for 12 muffins, I baked them for 20 minutes.