Between all the people who are on diets and those with food limitations, it is often is hard to find one recipe that works for everyone at your holiday table. With this recipe, you can serve it with butter, peanut butter or jam. This is easy, fast and makes your kitchen smell like the holidays.

Ingredients:
2 cups whole wheat flour
1/4 cup brown sugar
1/4 cup Splenda
1 can (10 oz) canned pumpkin (not pumpkin pie filling)
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 cup water

Preheat oven to 350

Grease and flour either a bread loaf pan or a 12 muffin tin

Combine pumpkin, sugars, spices, and vanilla. Blend by hand until combined.
Mix in flour, powder, and soda. Begin blending by hand, adding water slowly until absorbed. Once all the water is absorbed, stop mixing. The dough still may be a bit lumpy.

Pour into loaf pan or muffin tin and bake 60 minutes for loaf or 30 minutes for muffins. Check for doneness when a toothpick comes out clean when inserted.

Cool in pan.

Note: If you make the bread and have leftovers, it is very yummy made into French Toast (not as low-fat OR vegan).