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.