Low GI Pumpkin Bread (two loafs)
Naturally White Cake Mix (16 oz.)
3½ cups GF Pancake Mix (20 oz.)
Or 3 1/4 cups GF APF, 2 tbs. sugar and 2 tbs. baking powder
2 tablespoons of cinnamon, 4 tablespoons of cocoa
2 cans of pumpkin puree (30 oz. total)
1/4 cup of agave
1 teaspoon of pumpkin pie spice
1/4 cup of oil
6 eggs
1 cup of raisins
1 cup of dried cranberries
3 cups of walnuts or pecans
1 cup of ground flax meal
3½ cups of boiling water
2 loaf pans (8 1/2 by 4 1/2)
Directions:
Spray 2 loaf pans with nonstick
Dust each with a tablespoon waffle mix
Place flax, cinnamon and cocoa in a large bowl
Stir in boiling water
Wait 5 minutes
Stir in pumpkin
Stir in eggs
Stir in remaining ingredients
Transfer to loaf pans
Preheat the oven to 350 F
Bake for 1 hour and 20 minutes
Drop out on wire rack
Let cool 1 hour or longer before slicing