Pumpkin Gingerbread (mini loaves!)

This perfectly portioned recipe is a soft pumpkin bread with a slight hint of cocoa and wonderful aroma of gingerbread.
This recipe yields 8 mini loaves using an 8 well mini loaf pan, OR a regular 9x5 loaf.

Ingredients
  1/2 cup unsweetened applesauce
  1/2 cup egg beaters
  1/3 cup unsweetened almond milk
  7.5 oz pumpkin puree (half of a 15 oz can)
  1 cup splenda
  1/4 tsp vanilla extract
  1/8 tsp butter extract

  1 teaspoon ground ginger
  1/2 teaspoon pumpkin pie spice
  1/2 teaspoon ground cinnamon
  1 1/2 cups whole wheat flour
  2 tbsp all purpose flour
  2 tbsp unsweetened cocoa powder
  1 teaspoon baking soda
  1/4 teaspoon baking powder
  3/4 teaspoon salt (1/2 tsp + 1/4 tsp)

Instructions
Preheat oven to 350 degrees. Spray or grease your wells or loaf pan with nonstick spray. Combine splenda, applesauce, pumpkin, milk, and eggs beaters, and beat until smooth. In a different bowl, the rest of the ingredients (spices, flours, salt, and baking soda and powder). Whisk well.
Pour the wet mixture into the dry and use an electric beater to beat until you have everything blended together well, your outcome should be a thick batter. Divide batter between wells or pour into loaf pan.
Bake until toothpick comes out clean in the center.
8 wells: 25 minutes
9x5 loaf: about 1 hour

Nutritional info: 120 calories per 1/8 recipe (1 mini loaf, or 1/8th of 9x5 loaf), plain.
Decorate or glaze however you wish and add to your nutritional info accordingly.


**low-calorie powdered sugar.
I used 1/2 cup splenda, 1 tbsp cornstarch and it worked perfectly.
Then, add a little vanilla extract to it and about 2 1/2 tsp almond milk and mix together for a thick, great setting glaze. Drizzle. :)