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Pumpkin Spice Bread

Ingredients:
	4 cups (960mL) all-purpose flour
	2 tsp (10mL) baking soda
	2 tsp (10mL) baking powder
	1 tsp (5mL) salt
	1 Tbsp. (15mL) ground cinnamon
	1 tsp (5mL) ground cloves
	1 tsp (5mL) ground nutmeg
	1 cup (240mL) fat-free milk solids or non-fat dried milk
	1 cup (240mL) unsalted butter
	3/4 cup (180mL) SugarTwin® Granulated Brown
	3 large eggs
	2 cups (480mL) canned pure pumpkin
	2 Tbsp. (30mL) grated lemon peel
	1 Tbsp. (15mL) vanilla extract
	2 cups (480mL) buttermilk
	2 Tbsp. (30mL) sugar

	Instructions:
		1. Preheat oven to 325 °F (160 °C).
		2. Butter two 9x5 (23x13cm) metal loaf pans.
		3. Sift first 7 ingredients together into medium bowl. Add milk solids.
		4. Cream butter in electric mixer until light and fluffy. Add SugarTwin® Granulated Brown and mix quickly.
		5. Beat in eggs, 1 at a time, mixing well after each addition.
		6. Beat in pumpkin, lemon peel and vanilla.
		7. Add flour mixture and buttermilk alternately ending with flour mixture.
		8. Transfer the batter to both pans evenly and smooth the top of each and sprinkle each cake with 1 Tbsp. (15mL) of sugar.
		9. Bake in oven until toothpick inserted into centre of cake comes out clean, about 1 hour and 10 minutes.
		10. Cool in pan for 30 minutes, turn out and cool on rack.
		11. Serve with cream cheese or butter.

Nutritional Information Per Serving
Actual Serving Size: 2.2 Oz. (62.3g)

Nutritional Information Per Serving, if created with regular sugar.
Actual Serving Size With Sugar: 2.3 Oz. (65.2g)