Surrender the summer, for autumn has arrived.  Thoughts of cider mills, corn mazes, and sweet pumpkin pie are on my mind.  In celebration of the season I have developed a luscious pumpkin pie bread.   

Ingredients:
   
   2 cups whole wheat flour
   3/4 cup Splenda
   1 tsp. baking soda
   1 tsp. baking powder
   1 tsp. cinnamon
   1/2 tsp. salt
   1/2 tsp. ground ginger
   1/8 tsp. ground cloves
   1/4 cup chopped pecans
   2 tbs. ground flax
   1 cup (cooked or canned) mashed pumpkin
   3/4 - 1 cup apple or orange juice

   Mix all dry ingredients in a bowl.  Then, add remaining ingredients and stir until completely moistened.  Spray an 8 x 4 inch loaf pan with nonstick cooking spray and pour in batter.  Bake at 350 degrees for 40 minutes or until wooden toothpick inserted in center comes out of clean.  Do not overcook.  Remove, let set for 5 min., remove from pan and cool before serving.  Store in refrigerator.  Makes 12 servings.

   Nutrition Information: Calories- 70, Fat- 2g, Carb.- 12g, Fiber- 2g, Protein- 2g