Instructions: Preheat oven to 350 F. Coat a 9x5-inch loaf pan with nonstick cooking spray.

In a medium bowl, whisk together the oil, pumpkin, whole egg, egg white, buttermilk, molasses, and Splenda. In a large bowl, measure the flour, baking powder, baking soda, spices, and nuts. Stir and make a well in the center of the dry ingredients. Pour the pumpkin mixture into the well and stir just until all flour is moistened. Do not overmix. Spoon the batter into the prepared pan and bake for 40 minutes until the crack appears dry and a toothpick placed into the center of the bread comes out clean. Allow the bread to cool in the pan for 10 minutes. Remove the loaf from pan and set back on rack to finish cooling.

Slice and serve with Orange Cream Cheese (Recipe below).

Makes twelve servings.

ORANGE CREAM CHEESE:
Place all the ingredients in a small bowl and beat until creamy. Keeps well in the refrigerator for 1 to 2 weeks.

Makes eight servings (1 Tbs each).

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