Pumpkin Chocolate Chip Walnut Bread

Ingredients

Servings: 16, Serving Size: 1 slice | Prep Time: 15 minutes

Cooking spray

¼ cup Splenda Brown Sugar Blend

1 (15-oz) can pure pumpkin

1/3 cup low-fat buttermilk

¼ cup canola oil

3 egg whites

1 tsp vanilla

¼ cup Splenda Sugar Blend for Baking

1 cup whole wheat flour

1 cup old fashioned rolled oats

2 tsp baking powder

1 tsp baking soda

½ tsp salt

1½ tsp ground cinnamon

¼ tsp ground nutmeg

1/3 cup + 1 tbsp chocolate chips (reserve 1 tbsp)

2 tbsp chopped walnuts

Exchanges/Choices:

1½ Carbohydrate

1 Fat

Calories 145

Calories from Fat 55

Total Fat 6g

Saturated Fat 1.2g

Trans Fat 0g

Cholesterol 0mg

Sodium 215mg

Total Carbohydrate 21g

Dietary Fiber 3g

Sugars 10g

Protein 3g

Preheat oven to 350°F / 175°C. Lightly spray an 8 x 4-inch loaf pan with cooking spray.
In a medium bowl, combine Splenda Brown Sugar Blend, pumpkin, buttermilk, oil, egg whites and vanilla. Mix well and set aside.
In a large bowl, combine Splenda Sugar Blend for Baking, flour, oats, baking powder, baking soda, salt, cinnamon and nutmeg.
Make a well in the center of the dry ingredients. Add wet ingredients to dry ingredients all at once. Mix well. Add 1/3 cup chocolate chips.
Pour batter into loaf pan. Top with 1 tbsp chocolate chips and chopped walnut.
Bake 50-60 minutes or until a toothpick inserted in the center comes out clean.

Fun Facts / Cooking Tips
	You can still enjoy delicious dessert even if you have diabetes. This bread is an all-time family favorite!

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