Pumpkin Spice Bread

Instructions

1 cup nonfat egg substitute
1 1/2 cups granulated white sugar
1 cup Splenda
1/2 cup Canola oil
15-ounce can pumpkin
1/2 cup skim milk
2 teaspoons pure vanilla extract
3 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves

Preheat oven to 350 degrees. Lightly grease 2 large loaf pans.

Combine egg, sugar, Splenda, oil, pumpkin, milk and vanilla in a large mixing bowl and mix well. Add the rest of the ingredients and mix well. Pour the batter into the loaf pans.

Bake until a toothpick inserted into the center comes out clean, about 1 hour. Remove from oven and let cool. Turn out of pan, wrap and refrigerate until ready to serve.