Splenda Pumpkin Bread
This bariatric-friendly dessert is a real winner! Taste the flavors of fall without the guilt that will throw you off your weight loss journey. Made possible by Splenda + Lily's Dark Chocolate Chips, this healthy recipe will make sure your taste buds are happy this fall! Makes: 14 servings
Prep: 15 mins
Bake: 45 mins
Ingredients
1, 15 oz can of pumpkin puree
2 eggs
1/4 plain Greek yogurt
1/4 cup avocado oil
1.5 cups flour
1/4 cup Splenda
2 tsp baking powder
2 tsp pumpkin pie spice
1/2 cup Lily's Dark Chocolate Chips
Directions
Preheat the oven to 350 degrees. Lightly spray one 9” x 5” loaf pan with avocado oil. In a large bowl, combine pumpkin puree, eggs, plain Greek yogurt, and avocado oil. Add flour, Splenda, baking powder, and pumpkin pie spice until just combined. Stir in Lily's Dark Chocolate Chips. Pour batter into a loaf pan and bake for about 45 mins. Check doneness with a wooden pick in the center of the loaf and if it comes out clean, remove loaf pan from the oven. Let it cool completely. Slice 1/4-1/2 cup portions and pair with a quality protein source. Enjoy!
PRO TIP: Throw a few Splenda Candied Pecans in the batter for some extra flavor!
