Chocolate Chip Pumpkin Bread
This recipe is delicious! I have a lot of diabetics in my family so during the holidays I experiement with recipes that are easy to manipulate. In my opinion, this recipe tastes better made the diabetic way!
Instead of sugar, supplement GRANULATED Splenda for COOKING AND BAKING (the kind of splenda you buy is VERY IMPORTANT)
Instead of 1 cup of vegetable oil, use 1/4 cup vegetable oil, 1/4 cup olive oil, and 1/4 cup more pumpkin. The extra pumpkin makes up for the moist quality of the bread.
Also, since splenda is obviously not as sweet as sugar, cut back on the nutmeg (unless your family would prefer a spicy bread). I only used a few dashes (probably even less than 1/2 teaspoon).
2 users found this review helpful
Nov. 17, 2007