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!
Preheat oven to 350°F (180°C). Spray two 9x5-inch loaf pans with nonstick spray.
Mix dry ingredients together in a medium bowl and set aside.
Beat eggs on medium-high speed for 3-4 minutes, until light-colored and fluffy. Add sugar and beat on high an additional minute.
Add 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.
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-muffinsHow 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.