I have had this recipe since grade school, adjusting ingredients as my tastes and lifestyle changed over the years. The smell and taste always bring back childhood memories of Fall.
Flavourful Low Fat Pumpkin Bread
I have had this recipe since grade school, adjusting ingredients as my tastes and lifestyle changed over the years. The smell and taste always bring back childhood memories of Fall.
Servings 1 large loaf, 2 small or 12 muffins
Ingredients
- 4 large eggs (or 2 eggs and 2 egg whites)
- 1 1/2 cups sugar (or sugar subsitute)
- 1 cup unsweetened applesauce
- 2/3 cup cold water
- 2 cups pumpkin puree
- 3 1/2 cups whole wheat flour
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. cloves
- 1 tsp. kosher salt
- 1 cup raisins (optional)
- 1 cup chopped nuts (optional)
Instructions
- Preheat oven to 350F. Prepare (grease) your preferred baking tin(s).
- In a large bowl, beat eggs, then add the sugar and applesauce mixing well. Add the pumpkin and water.
- In a medium sized bowl, mix the four, baking soda and spices. Add the dry ingredients into the wet, mixing only until combined. Add more water if the batter seems too thick.
- Add the raisins and nuts (Lord D also lovesmini chocolate chips in his quick breads) if desired.
- Bake for approximately 20minutes if making muffins, 45minutes for the small loaves, 1hourfor the large loaf pan. Use a toothpick to test. If it comes out clean it is done.