Pumpkin Bread

Ok, I know two pumpkin recipes in a one week.  I couldn’t help it, not only did I have pumpkin left-over from the pumpkin pancakes but I was craving pumpkin bread.  This pumpkin bread recipe is not like your traditional recipe.  It’s more of a healthier version that doesn’t use the extra oil, white sugar and white flour that most recipes call for.  However, by doing this I didn’t want to lose flavor and moisture.  My requirements for bread and muffins is that they have to be moist.  I really don’t like dry breads and muffins.  So for this recipe I used white whole wheat flour, reduced the oil and replaced it with unsweetened applesauce, and used a banana to add sweetness to the bread which allowed me to reduce the sugar.  The end results are delicious!  Not only does it make your house smell like fall, but it taste wonderful.  My husband couldn’t believe that it was healthy too.  Of course this meant he thought he could eat more.  Enjoy and…Happy Fall!

Healthy Pumpkin Bread

• 2 cups White Whole Wheat Flour (can also use whole wheat)
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon
• ½ tsp cloves
• ¼ tsp nutmeg
• ½ cup applesauce
• ¼ cup Canola Oil
• 1 cup light brown sugar, packed (I used 1/2 brown sugar and 1/2 sucanat)
• 3 Tbsp Maple Syrup
• 3 large eggs
• 1 tsp vanilla
• 1 cup Pumpkin Puree
• ½ cup ripe banana (about 1 medium), mashed
• ¾ cup Pecans or Walnuts, chopped (optional)

Preheat oven to 350.  Spray a 9 x 5 inch loaf pan with non-stick spray.

Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.

In the bowl of an electric mixer, mix together the unsweetened applesauce, oil, brown sugar and maple syrup until blended.  Beat in eggs, one at a time, stopping to scrape down the sides and bottom of the bowl.  Mix in vanilla, pumpkin and mashed banana.  Add dry ingredients mixing until evenly moistened.  If using nuts, stir into the batter.

Pour batter into prepared pan.  Bake until a cake tester inserted in the center comes out clean, about 1 hour.  Remove the bread from oven and place it on a rack to cool for 15 minutes.  After 15 minutes, run a table knife around the edges of the pan to make sure edges aren’t sticking, turn out of pan and onto the wire rack to continue to cool.  Cool completely before slicing.