This healthier pumpkin bread recipe is just as delicious as the original... but with a third less sugar and half the fat. And since it makes either three small loaves, or a standard loaf and a dozen muffins, you can freeze the extra for a future pumpkin bread craving.
Ingredients:
Spiced Pumpkin Bread
- 1 (15 ounce) Can Pumpkin Puree
- 4 Eggs
- 1/2 Cup Vegetable Oil
- 1/2 Cup Unsweetened Apple Sauce
- 1/2 Cup Water
- 1 Cup Brown Sugar
- 1 Cup Real Maple Syrup
- 3 1/2 Cups All-Purpose Flour
- 2 Tsp Baking Soda
- 1 1/2 Tsp Salt
- 1 Tsp Ground Cinnamon
- 1 Tsp Ground Nutmeg
- 1/2 Tsp Ground Cloves
- 1/4 Tsp Ground Ginger
Directions:
- Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans, or one large loaf and one standard dozen muffin tin.
- In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water, brown sugar and maple syrup until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake muffins for about 20-25 minutes, small loaf pans for 50 minutes, and regular loaf pan for about one hour in the preheated oven.
- All are done when a toothpick inserted in center comes out clean.
Original Pumpkin Bread Recipe
If you prefer a sweeter cake-like bread, this recipe is delicious!
Ingredients:
- 1 (15 ounce) Can Pumpkin Puree
- 4 Eggs
- 1 Cup Vegetable Oil
- 2/3 Cup Water
- 3 Cups Sugar
- 3 1/2 Cups All-Purpose Flour
- 2 Tsp Baking Soda
- 1 1/2 Tsp Salt
- 1 Tsp Ground Cinnamon
- 1 Tsp Ground Nutmeg
- 1/2 Tsp Ground Cloves
- 1/4 Tsp Ground Ginger
Follow the same directions above.
