Ingredients
| 1 |
egg |
| 2 |
tbsp canola oil |
| 1/4 |
cup molasses |
| 1/4 |
cup brown sugar |
| 1 |
Splenda Quick Pack |
| 2 |
tbsp Hood milk |
| 1/3 |
cup pumpkin |
| 1 |
cup Hodgson Mill Whole Wheat Pastry flour |
| 1 |
tsp baking powder |
| 1/4 |
tsp baking soda |
| 1/2 |
tsp cinnamon |
| 1/2 |
tsp ginger |
Directions
- Preheat oven to 350 degrees F. Grease or spray a loaf pan.
- In a medium bowl, beat egg and oil.
- Add milk, brown sugar, molasses, and pumpkin, and beat to combine.
- Sift flour, baking powder, baking soda, cinnamon, and ginger, and add to wet ingredients. Beat until smooth.
- Bake for 40-45 minutes or until a tester comes out clean.
Categories
Breakfast, Brunch, Dessert
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