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Maine Pumpkin Bread
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1 (15 ounce) can pumpkin puree
4 eggs
1 cup light olive oil
1/2 cup water
20 drops liquid sweetener
2 cups Splenda
1-1/2 cups Vital Wheat Gluten flour
1 cup whey protein powder
1 cup oat flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Beat eggs. Add water, oil, liquid sweetener and pumpkin and beat well. Sift together all flours, baking soda, salt and spices in a separate bowl. Add Splenda to pumpkin mixture and mix very well.
Pour into greased and floured pans and bake for about 50 minutes in a preheated 350°F oven. Breads are done when toothpick inserted in center comes out clean.
Makes 3 loaves - slice into 12 slices per loaf.
Each loaf contains 46 grams of carbs -- 3.8 carbs per slice.
NOTE: "This a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!"
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