
I was inspired by the flavors of fall (basic, I know) to give this product a try in my spin on pumpkin bread.
Because the Splenda Naturals Sugar & Stevia Sweetener Blend isn't just straight stevia, it worked into my pumpkin bread really well, in a 1:2 ratio of traditional sugar. Rather than 1 1/2 cups of sugar, I stirred in 3/4 cup Splenda Naturals Sugar & Stevia Sweetener Blend and I must say, it made for a delicious breakfast on this gloomy Monday morning (and no calorie guilt)!

Whole Wheat Pumpkin Bread
Prep Time serves 10.Ingredients
- 1 Cup Whole Wheat Flour
- 2/3 Cup All Purpose Flour
- 3/4 Cup Splenda Naturals Sugar & Stevia Sweetener Blend
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 3/4 Teaspoon Cinnamon
- 3/4 Teaspoon Pumpkin Pie Spice
- 3/4 Teaspoon Salt
- 2 Eggs
- 1 15 oz. Can pumpkin
- 1/2 Cup Canola Oil
- 1/2 Cup Water
- 1/4 Cup Chopped Pecans
- 1/4 Cup Chopped Walnuts
- 1/2 Cup Golden Raisins
- Preheat oven to 350°F.
- Line baking sheet with aluminum foil. Place walnuts and pecans on tray. Toast for several minutes (5-8), until golden brown. Remove from oven and let cool.
- Combine all dry ingredients in large mixing bowl. Set aside.
- In smaller bowl, combine all wet ingredients. Slowly incorporate into dry ingredients.
- Stir in nuts and raisins into batter.
- Pour batter into greased loaf pan. Bake for ~75 minutes until toothpick inserted into loaf comes out clean. Let cool in pan and remove.