1 tbsp fat-free sour cream
2 cups pumpkin puree (canned pumpkin works well but not pumpkin pie filling)
3 large eggs (or 3/4 cup egg substitute)
1/4 cup canola oil
1 1/2 cup all-purpose flour
1 cup white whole-wheat flour
3/4 cup Splenda Granular
1 tbsp + 1 tsp baking powder
1 tbsp pumpkin pie spice
1 cup raisins
1/2 cup chopped walnuts
Preheat oven to 350 degrees.
Spray 2 9 x 5-inch loaf pans with nonstick cooking spray; set aside.
In a large mixing bowl, blend the yogurt, sour cream, pumpkin, eggs, and oil until well blended. Add the flours, one at a time, mixing in well. Add the Splenda, baking powder, and pie spice. Stir, scraping down sides of bowl; mix in raisins and walnuts.
Divide the batter evenly and spread into the prepared loaf pans.
Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted in the center of loaves, comes out clean. Remove from oven and cool in pan a couple of minutes.
Remove from pans and cool completely on a wire rack.
Cut each loaf into 8 slices for serving.
Personal note: I do not recommend diabetics eat more than 1 or 2 slices per day or eat this bread very often. However, it is an okay bread when you just have to have something a little sweet, a holiday bread, etc . The pumpkin is good for you, the white whole-wheat flour adds a whole grain, and the walnuts are healthy. When I eat something like this, I always spread it with a little peanut butter.