Sunday, October 25, 2009

The Monday Recipe Blog

Starbuck's Pumpkin Bread Clone Made With Splenda

Has everyone been telling you that pumpkin is a superfood, and that you need to get more of it into your diet? True enough, but aside from Thanksgiving pumpkin pie and pumpkin soup, there aren't that many good pumpkin dishes.Here is a truly great one, though - Starbuck's Pumpkin Bread copy, but made with Splenda instead of sugar.

This gives you the nutrition of pumpkin without the guilt of taking in more refined white sugar. What could be better?

Starbuck's Pumpkin Bread Clone Made With Splenda


1 1/2 c. all-purpose flour
1 t. baking soda
1/2 t. baking powder
1/2 t. salt
4 eggs
1 c. Splenda
2 T. Splenda Blend Brown Sugar
1/2 t. vanilla
1/2 can pumpkin
3/4 c. olive oil

Preheat oven to 350 degrees. Combine flour, baking soda, baking powder and salt in a medium bowl.

In a large bowl, mix eggs, sugars and vanilla on high speed about 30 seconds, then add the oil and pumpkin. Mix well.

Pour the dry stuff into the wet stuff and mix well with the mixer. Pour batter into a well-greased 8 1/2 x 4 1/2 loaf pan. Bake for 70 minutes, or until the top is dark brown and a toothpick inserted into the center comes out clean.

Wait until the bread is cool, then take it out of the loaf pan and slice it into 1 inch thick slices.Makes about 8 slices.

It's not even fair to call this a bread - it tastes like cake! I like to freeze it and take it to work for a healthy and filling snack. If you microwave a frozen slice, it tastes as fresh as when it came out of the oven.

Note: I often use a mini-loaf pan for this bread. It takes about 35 minutes for mini-loaves to bake. This recipe makes five mini-loaves.

1 comment:

  1. This sounds like a great recipe--I had completely forgotten that Splenda makes a brown sugar blend! I've posted a few different pumpkin recipes in my "Pumpkins!!" post, including one for a savory pumpkin ravioli. Let me know what you think! :)