Recipe Name Suger Free Whole Wheat Pumpkin Bread Submitted by neff Recipe Description • Preheat oven to 375 degrees.Grease 10 x 15 jelly roll pan, line with waxed paper (bottom and sides), then grease and flour wax paper. • In a bowl combine flour, 1 cup splenda, baking soda, baking powder, spices. Whisk to mix ingredients. • Add pumpkin, eggs, and powdered milk. Mix until well blended. • Pour into prepared pan, spreading evenly. • Bake at 375 degrees for 10-15 minutes, until it springs back when lightly touched (do not overbake, this will cause the bread to dry out too much and crack when rolling). • Sprinkle cotton dish towel (I use a place mat) with the 3 tablespoons of splenda. Remove bread to splenda-covered towel, carefully peel off waxed paper and immediately loosely roll the bread into the towel. • Place rolled bread onto a wire rack and cool completely. • Blend the cream cheese with the splenda. Fold in cool whip. • Carefully unroll the bread, spread the filling and re-roll. Wrap in waxed paper, then in aluminum foil. • Place in refrigerator for severa Quantity 1 Quantity Unit roll Prep Time (minutes) 30 Cook Time (minutes) 10 Ready In (minutes) 40

Suger Free Whole Wheat Pumpkin Bread Ingredients Amount Measure Ingredient 3/4 cup wheat flour, wholewheat 1 cup splenda no-calorie sweetener 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon, ground 1/2 teaspoon cloves, ground 1 cup pumpkin, canned (1/2 large can) 2 tablespoons milk powder, nonfat 3 large eggs 1 cup, chopped walnuts 3 tablespoons splenda no-calorie sweetener Steps Sequence Step 1 • Preheat oven to 375 degrees.Grease 10 x 15 jelly roll pan, line with waxed paper (bottom and sides), then grease and flour wax paper. 2 • In a bowl combine flour, 1 cup splenda, baking soda, baking powder, spices. Whisk to mix ingredients. 3 • Add pumpkin, eggs, and powdered milk. Mix until well blended. 4 • Pour into prepared pan, spreading evenly. • Bake at 375 degrees for 10-15 minutes, until it springs back when lightly touched (do not overbake, this will cause the bread to dry out too much and crack when rolling). 5 • Bake at 375 degrees for 10-15 minutes, until it springs back when lightly touched (do not overbake, this will cause the bread to dry out too much and crack when rolling). 6 • Sprinkle cotton dish towel (I use a place mat) with the 3 tablespoons of splenda. Remove bread to splenda-covered towel, carefully peel off waxed paper and immediately loosely roll the bread into the towel. 7 • Place rolled bread onto a wire rack and cool completely. • Blend the cream cheese with the splenda. Fold in cool whip. • 8 • Blend the cream cheese with the splenda. Fold in cool whip. 9 10 • Place in refrigerator for several hours to give the filling a chance to set up. Cream Cheese Filling Ingredients Amount Measure Ingredient 8 ounces light cream cheese 1/3 cup splenda no-calorie sweetener 1 cup 1 cool whip (fat free)(sugar free) (8 oz pkg) Sprinkle