Name: Pumpkin Espresso Bread
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Ingredients: 180 g self raising flour; 1 cup pumpkin puree; ½ cup vegetable oil; ¼ cup skimmed milk; 2 eggs; 1 teaspoon vanilla extract; 1½ teaspoons baking soda; 1 tablespoon espresso powder; 1 teaspoon ground cinnamon; 8 tablespoons SPLENDA® Granulated

Pumpkin Espresso Bread

Makes12 servings
Prep Time1 hr
Cook Time10 min
Total Time1 hr 10 min
Calories167
Made withSplenda Granulated Sweetener

Ingredients

180 g self raising flour
1 cup pumpkin puree
½ cup vegetable oil
¼ cup skimmed milk
2 eggs
1 teaspoon vanilla extract
1½ teaspoons baking soda
1 tablespoon espresso powder
1 teaspoon ground cinnamon
8 tablespoons SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy167 kcal214.1%
Total Fat10.00 g12.82%
of which saturates2.10 g0.76%
Total Carbohydrate15.20 g5.53%
of which sugars2.60 g0.95%
Fibre1.10 g3.93%
Protein4.00 g8%
Salt191.00 g69.45%

Instructions

1

Preheat oven to 180°C and grease a 9 by 4 inch loaf pan with cooking spray.

2

In a large mixing bowl, whisk together Splenda Granulated, pumpkin, oil, skimmed milk, eggs and vanilla. Fold in the flour, baking soda, espresso powder and ground cinnamon. Spread batter evenly into the prepared pan.

3

Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

4

Allow to cool before cutting and serving.

Made with