LOW GI PUMPKIN BREAD

Low GI Pumpkin Bread (two loafs)

Natural Chocolate Cake Mix (16 oz.)

3½ cups GF Waffle Mix (20 oz.)

2 tablespoons of cinnamon

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 and oats 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