I love baking moist breads and vary the recipes so that they remain super-delicious but without all of the added calories these bread recipes commonly have.
So below you will find our version of delicious and moist pumpkin bread that is both low-fat as well low-sugar.
1 3/4 cups sugar
½ cup vegetable oil
½ cup natural apple sauce
3 organic eggs
2 teaspoons baking soda
3 1/3 cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 15-ounce can organic pumpkin
2/3 cup water (depending on consistency)
1. Grease the bottom and ½ inch up sides of two 9 x 5 x 3-inch, three 8 x4 x2-inch, or four 7.5x 3.5 x 2-inch loaf pans; set aside. In a very large mixing bowl beat sugar, oil, and apple sauce with an electric mixer on medium speed. Add eggs and beat well; set aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture slowly to sugar mixture. Beat in pumpkin. The dough should be a creamy batter that is slightly thicker than pancake batter, if necessary carefully add a little bit of water to reach desired consistency. Spoon batter into prepared pans.
3. Bake in a 350° F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings).
Note: For vegan option replace eggs. Reduce water. 1 egg = 1 tablespoon flaxseed + 3 tablespoons water (well-mixed and heated)
Notes about healthiness of recipe:
* In our recipe, we replaced half of the normally requested amount of oil with apple sauce. Additionally, we reduced the number of eggs and the amount of sugar.
* Pumpkin (even from the can) provides various healthy benefits. Pumpkin is rich in dietary fiber and also is a great source for vitamin A, iron, and vitamin E.