Ingredients
- Wet Ingredients
- 1 cup sugar
- ½ cup brown sugar
- 1 cup canned pumpkin
- ¼ cup apple sauce, (may use canola oil if for other people)
- ¼ cup apple sauce
- ½ cup water
- 1 tablespoon EnerG egg replacer, mixed with 4 tablespoons water
- Dry Ingredients
- 1 ⅔ cups white flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon nutmeg
- ⅛ teaspoon cloves
- ¼ - ½ cup chopped pecans or walnuts, (optional)
bread, quickbread, breakfast
Pumpkin Spice Bread. To import, drag image to your MacGourmet recipe box.
Directions
When cooking this for other people, I usually use a little oil, as noted in the recipe below. It makes the loaf lighter and less likely to sink in the middle. But you can make it completely fat-free and still have a tasty treat.
Preheat oven to 350 F. Oil 1 regular sized loaf pan or 4 small ( approximately 3 1/2 X 5 1/2-inch) loaf pans or a dozen muffin cups.
Combine the wet ingredients in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the liquid mixture to the dry, and stir well. Stir in the nuts, if desired. Pour the batter into the pan(s) and place on the center rack of oven. Bake until a toothpick inserted in the middle comes out clean--about15 minutes for muffins, 35 minutes for small loaf pans, and 60-70 minutes for one large loaf. Allow to cool before removing from pan. Makes 8 servings.
Each serving, with oil and 1/4 cup pecans, contains: 318 Calories (kcal); 10 g Total Fat; (26% calories from fat); 3 g Protein; 57 g Carbohydrate; 0 mg Cholesterol; 237 mg Sodium; 1 g Fiber.
Each serving, without oil and with 1/4 cup pecans, contains: 264 Calories (kcal); 3 g Total Fat; (8% calories from fat); 3 g Protein; 59 g Carbohydrate; 0 mg Cholesterol; 237 mg Sodium; 2 g Fiber.
Each serving, without oil or nuts, contains: 239 Calories (kcal); trace Total Fat; (0% calories from fat); 3 g Protein; 58 g Carbohydrate; 0 mg Cholesterol; 237 mg Sodium; 1 g Fiber.
