Recipe #356. Holiday Countdown.

                                                                  Pumpkin Bread

1 1/2 Cups Splenda.

1 3/4 Cups Unbleached Flour.

1 Teaspoon Baking Soda.

1/4 Teaspoon Lite Salt or Salt Substitute.

2 Large eggs.

1 Cup Canned Pumpkin.

1/2 Cup Oil.

1/2 Cup Water.

1/2 Cup Chopped Pecans or Walnuts.

1 Teaspoon Cinnamon.

1 Teaspoon Nutmeg.

1-2 Teaspoons Pumpkin Pie Spice.

2 Cups of Water to put in Crock-Pot for cooking.

Mix all the dry ingredients together and mix all the liquid ingredients together separately.

Combine the dry ingredients and the liquid ingredients together.

Greese and Flour 2 Coffee Cans.

Fill each half full with the batter.

Put them in 1 or 2 Crock-Pots depending on size of your Crock-Pots.

Cover Crock-Pot (s) with paper towels and the lid.

Cook on High for 2 1/2-3 hours or until done.