Ingredients
- non-stick vegetable cooking spray
- 1 3/4 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 4 tablespoons butter, softened
- 3/4 cup Truvia Baking Blend
- 1/4 cup olive oil or vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
Preparation
Step 1
Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside. Combine the flour, salt, baking soda, baking powder, cinnamon , ginger, nutmeg and cloves in a small bowl. Beat the butter, Truvia and oil on high speed with an hand or stand mixer for 1 to 2 minutes, until light and fluffy.
Blend the pumpkin into the butter mixture – beat in eggs, one at a time. Slowly add the flour mixture and 1/2 cup water – mix until just combined. (this would be the time to fold in 1/2 cup chopped pecans, walnuts, raisins, dried cherries or cranberries, or even chocolate chips)
Spread the batter into the prepared loaf pan and bake until a toothpick inserted near center comes out clean – 60 to 75 minutes. Cool on wire rack for ten minutes then remove from pan and cool completely.
Awesome!
I am not one to add protein to desserts, however, if you are so inclined, it would be a very good thing to make a creamy spread for your pumpkin bread by blending PURE Unflavored Whey Protein Isolate into a package of softened cream cheese, a drop of vanilla, and Truvia to taste.