Applesauce Pumpkin Bread
Recipe by:Soft, tender, and moist pumpkin bread is full of comforting fall spices. You won't believe that it has less fat and calories than your traditional pumpkin bread!
Equipment
Ingredients
- 3 ½ cups all-purpose flour (455 grams)
- 2 teaspoons baking soda
- 1 ½ teaspoons cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon clove
- ¼ teaspoon ginger
- 1 teaspoon salt
- 4 eggs
- 2 ½ cups sugar (500 grams)
- ½ cup canola or vegetable oil (118 ml)
- ½ cup unsweetened applesauce (118 ml)
- ⅔ cup water (156 ml)
- 15 ounces pumpkin puree (425 grams)
Instructions
- Preheat oven to 350°F (180°C). Spray two 9x5-inch loaf pans with nonstick spray.
- Mix flour, baking soda, spices, and salt in a medium bowl. Set aside.3 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 ½ teaspoons cinnamon, 1 teaspoon nutmeg, ¼ teaspoon clove, ¼ teaspoon ginger, 1 teaspoon salt
- Beat eggs on medium-high speed for 3-4 minutes, until light-colored and fluffy. Add the sugar and beat on high for an additional minute.4 eggs, 2 ½ cups sugar
- Add the oil, applesauce, water, and pumpkin to the egg mixture and stir on low speed until combined. Stir in dry ingredients on low speed until just combined and no flour is visible.½ cup canola or vegetable oil, ½ cup unsweetened applesauce, ⅔ cup water, 15 ounces pumpkin puree
- Divide the batter equally between the two loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in center comes out clean. Allow bread to cool completely before removing and slicing.
Notes
For muffins bake for 18-23 minutes. Yield: 24 muffins
For miniature muffins bake for 12-15 minutes. Yield: 84 mini-muffins How to Store: Store in an airtight container or wrapped in aluminum foil and store at room temperature for 3-4 days, or in the refrigerator for up to a week. The bread will stay freshest if you wait to cut it until you are ready to serve. How to Freeze: Wrap the whole loaf or individual slices in plastic wrap and then wrap in aluminum foil or place inside a freezer bag. Thaw overnight on the counter before serving. The bread will keep in the freezer for up to 3 months.
For miniature muffins bake for 12-15 minutes. Yield: 84 mini-muffins How to Store: Store in an airtight container or wrapped in aluminum foil and store at room temperature for 3-4 days, or in the refrigerator for up to a week. The bread will stay freshest if you wait to cut it until you are ready to serve. How to Freeze: Wrap the whole loaf or individual slices in plastic wrap and then wrap in aluminum foil or place inside a freezer bag. Thaw overnight on the counter before serving. The bread will keep in the freezer for up to 3 months.
Nutrition
Calories: 208kcal | Carbohydrates: 37g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 200mg | Potassium: 72mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2799IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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