CHUNKY APPLE PUMPKIN BREAD

Breads are not the best foods for diabetics. This however should work for most diabetics as long as they control the quantity. Do not over-indulge! If you are the only one eating this, after it is completely cool, cut into slices. Place one or two slices in a ziplock baggie, press out air and zip. Repeat with as many as desired. Place the baggies inside a 1-gallon baggie and place in the freezer. Remove a baggie as desired.

1 1/2 cups Splenda or equivalent of your favorite sweetener

1 cup canned pumpkin

1/2 cup water

1/3 cup unsweetened applesauce

2 large eggs

1 2/3 cups white whole wheat flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

14 tsp baking powder

1/4 tsp ground cloves

1 cup chopped, peeled tart apples

3/4 cup chopped walnuts

Heat oven to 325-degrees.

Grease a 9-inch loaf pan; set aside.

In another bowl, combine flour, baking soda, salt, spices, and baking powder; add to the pumpkin mixture. Beat on low speed, just until moistened. Fold in the apples and walnuts.

Pour batter into the prepared loaf pan and bake at 325 for 1 1/2 to 1 3/4 hours until a wooden toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Makes 1 regular loaf

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