HMR Pumpkin Spice Bread

I'm starting a blog for ease of recipe sharing (I use the term "recipe" loosely, as a lot of my experiments barely qualify as recipes), but since I'm not sure if anyone's ever going to really read this, I don't know exactly how I ought to write it. So I'll just start putting up recipes.

I thought I'd post this one first, since I recently got a request for it. Which means there must be at least one person out there who'd like to see it, right? :)

(Note: I do a lot of my baking lately using an 8-loaf mini-loaf pan. I don't think they're that hard to find, but you can make the batter into muffins too -- just don't bake them for quite so long. Also, my oven is pretty weak, so you might not want to bake them for quite so long anyway. I'll record cooking time ranges starting five minutes shorter.)

HMR Pumpkin Spice Bread

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Ingredients:

3 packets HMR multi-grain cereal

3 scoops HMR 120 vanilla shake mix (500/800 probably work fine too)

1.5 cups Splenda

1 tsp baking soda

1 tsp baking powder

1 tsp pumpkin pie spice

3/4 tsp salt

1/2 cup water

1 cup canned pumpkin

1/4 cup natural/no sugar added applesauce (optional)

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Directions:

1. Preheat oven to 350 degrees, spray mini-loaf pan with cooking spray.

2. Combine dry ingredients in mixing bowl, then stir in remaining ingredients.

3. Pour into six mini-loaves and bake for 25-30 minutes.
Easy Peasy! Most of my cooking directions are like this. It's on account of how lazy I am.

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Servings: 6 (each loaf has 1 meal replacement and less than 1/4 cup fruit/vegetable)