It’s that time of year when we all suddenly have an obsession with pumpkin (by the way, did you hear about the pumpkin shortage?!). Last weekend, I made a low-fat pumpkin bread recipe that’s been shared within my family the last few years. I don’t have to feel guilty about eating it, and it has a texture that is out of this world – nice, moist and a little more dense than your typical bread.
Yields two loaves | Bake for 60-65 minutes at 350 degrees
- 2 cups pumpkin puree
- 1 cup white sugar, 1 cup brown sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup canola oil
- 4 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2-3 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/2 teaspoon nutmeg
Preheat oven to 350 degrees and grease two 8×5 loaf pans. Mix together the pumpkin, sugar, applesauce, oil and eggs. Add flour, baking powder, baking soda, cinnamon, ginger and nutmeg. Pour the mixture into loaf pans and bake for 60-65 minutes or until inserted knife comes out clean.