Sticking with my quest for cutting out sugar and substituting other healthy alternatives, made me try this recipe I found on Tastespotting.com (Gosh I just LOVE this site) by “The Bake-Off Flunkie” blogger. I too did my usual tweaking to the recipe and found that this was awesome, utterly awesome right out of the oven. As you can see by the photos I barely shot before jumping in and having a go at it!!
From my Onion Soup recipe, I copied the idea of using some molasses in this and I also upped the applesauce and buttermilk portions.
And what’s pumpkin bread without raisins and walnuts? So, I added those as well. It was lovely.
I have to admit though, after wrapping it in plastic and not having any for a day or so, it didn’t keep as well as I had anticipated. It was still very good, heated with butter on it. So, best to devour amongst close friends and coffee right smackin out of the oven. Otherwise, I have a killer Bundt pumkin bread that is my classic Thanksgiving bread. It’s much more complicated to make, so this is great for a quick and easy pumpkin bread. For now, back to organic, lowER sugar searches in my contribution to sweet living.
Enjoy your weekend everyone and have a very relaxing Friday!
Pumpkin Bread with Applesauce
1 1/4 cup all-purpose flour (I added another 1/2 cup due to wet ingredients below)
3/4 cup whole wheat flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup canned pumpkin (NOT pumpkin pie mix)
1/4 cup milk (* Used 1 cup buttermilk)
1/4 cup applesauce (Used 1 cup applesauce)
2 eggs
2 tablespoons canola oil-(Used molasses instead)
1 teaspoon vanilla
1. Heat your oven to 325. Spray a standard, 9×5-inch loaf pan with non-stick spray.
2. Combine all of the dry ingredients in a medium bowl. Combine all of the wet ingredients in a separate medium bowl and whisk well. Add the wet mixture to the dry and mix well.
3. Turn the batter out into the prepared pan and spread it evenly into the corners. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs sticking to it.
4. Cool the bread in the pan for 10 minutes, and then remove the loaf to a wire rack to cool completely.
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