Preheat oven to 350°F. Place walnuts on a cookie sheet and put in the preheating oven for about 10 minutes to toast them. Spray two 5″ x 9″ loaf pans with nonstick cooking spray and dust with flour.
In a large bowl, combine the sugar, Splenda, whole wheat and white flours, cocoa, cinnamon, nutmeg, allspice, baking soda, and salt. In another bowl, combine the oil, egg, and applesauce. Add the oil mixture to the dry ingredients and mix for about one minute or until blended. Add the walnuts and raisins, mixing until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pans and place in the oven. Bake for about 45 minutes or until a toothpick inserted into the center of a loaf comes out clean.
Calories: 170 calories, Carbohydrates: 24 g, Protein: 3 g, Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 10 mg, Sodium: 150 mg, Fiber: 2 g
Exchanges per serving: 1 starch, 1/2 fruit, 1 1/2 fat. Carbohydrate choices: 1 1/2.
Stanley Bjerkness, RD, LD, is a reasearch dietitian and freelance writer from Rochester, Minnesota.