| • 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 | |