• 3 cups Splenda
• 3 1/2 cups whole wheat flour
• 4 eggs
• 2 tsp baking soda
• 3/4 cup canola oil
• 1/4 cup hot water
• 1 large can (28 oz) pumpkin puree (NOT pie filling)
• 1 tsp each: salt, cinnamon, nutmeg, allspice (I never use allspice - I substitute with 1/2 tsp ground cloves)
• 1 cup chopped walnuts
• 1 cup raisins (obviously, optional)

1. Preheat oven to 325
2. Combine all dry ingredients.
3. Beat eggs with Splenda until pale yellow.
4. Add pumpkin and dry ingredients. Combine well.
5. Add walnuts and incorporate into batter.
6. Dissolve baking soda in hot water and add to mixture.
7. Mix well.
8. Pam your baking pan (bundt, angel food, large loaf, etc.)and lightly dust with addt'l flour. Be sure to tap excess flour out of pan.
9. Bake for 1 hour or until it tests done with a toothpick.

As I recall, it makes a large loaf (or 2 smaller ones). This recipe just has the original ingredients replaced by more sbd-friendly ones. It has not been tested
- posted by Tihleigh @ 4:59 PM