Begin by preheating the oven to 350 degrees F and coat an 8 by 4 inch loaf pan with
cooking spray. Set aside.
In a large bowl combine the canola oil, applesauce, pumpkin puree, honey, brown sugar
Splenda, and egg and egg whites.
In another bowl, mix together the flour, oatmeal, protein powder, flaxseed, baking
powder, and spices. Add this mixture to the pumpkin mixture and using an electric mixer
on medium speed, beat until well blended.
Finally, pour the batter into a prepared pan and then sprinkle with slivered nuts over the
top of the batter. Place in the oven and bake for between 50 and 55 minutes or until a
toothpick comes out lean. Carefully remove the loaf from the pan and allow to cool on the
counter completely.Once cool, in another bowl microwave the cream cheese until slightly soft (for easier
spreading) and then stir in the Splenda and vanilla extract. Smear this over the top of the
loaf and then cut into slices and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (0g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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