Carson Low Cal Pumpkin Bread!

So, with all the cool weather and Halloween just around the corner a little treat with pumpkin is always something special! Trying to eat healthy and not eat sugar is super hard- especially around this time of the year! I searched and searched online for a healthy pumpkin bread recipe and tada- here it is! Several of you have already received a loaf of this from me this year! (I already made probably 10 loaves! ha!)

I have found it to be the perfect fall treat- yummy, yet low cal and healthy too! Tie a cute ribbon around it with a tag and there ya go!! Instead of the sugar I used Splenda instead- just a thought! So at the request of a few- here is the "Carson Low Cal Pumpkin Bread." (Aka- Lowfat Pumpkin Bread from Taste of Home).

Yummy "Carson Low Cal Pumpkin Bread"

Print a cute Halloween "tag" and tie onto the bread and the gift

Finished product!

Pair the bread with a few Halloween Towels and the gift is ready!
Perfect for any fall gathering!

Ingredients

• 2 cups sugar
• 1 (15 ounce) can solid pack pumpkin
• 1 cup unsweetened applesauce
• 1/2 cup egg substitute
• 3 1/3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg or allspice
• 1 cup chopped nuts or raisins (optional)

Directions

1. In a mixing bowl, combine the sugar, pumpkin, applesauce and egg substitute; mix well. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; gradually add to pumpkin mixture and mix well. Stir in nuts or raisins if desired. Pour into two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutritional Analysis: One serving (1 slice) equals 122 calories, 0.55 g fat (0.55 g saturated fat), 0 cholesterol, 149 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch.