Leftover Halloween Candy Pumpkin Bread
Makes 2 loaves
¾ cup of splenda/sugar substitute of choice
¾ cup organic brown sugar
15-ounce can of pumpkin puree
¾ cup of unsweetened applesauce
¾ cup of avocado
3 cups of soy flour (or flour of choice)
2 tsp. baking soda
2 tsp. baking powder
2-3 TBSP pumpkin pie spice
¾ cup of black currants/raisins (optional)
2-3 handfuls of leftover Halloween candy – I used mini Hershey’s chocolate bars, M&M’s, peanut M&M’s, and mini Crunch bars
Heat oven to 350 degrees. Coat 2 standard loaf pans with cooking spray.
In large bowl, beat eggs, splenda, brown sugar, pumpkin puree, applesauce, and mashed avocado until smooth. In a second bowl, whisk together the flour, baking soda, baking powder, and pumpkin pie spice.
Add the dry ingredients to the wet ingredients and mix well. Set aside.
In microwavable bowl, melt candy in 30-second increments, stirring occasionally.
Fold in black currants/raisins and melted candy in batter. Mix well and divide batter between loaf pans. Fill each pan three-quarters full with batter. Place loaf pans on baking sheet in hot oven.
Bake for 50-60 minutes, or until a toothpick inserted at the center of the loaf comes out clean. Let cool for at least 1 hour before slicing.
Mine is currently in the freezer awaiting Thanksgiving.