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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This started as zucchini bread; I changed to pumpkin, altered the spices, and cut out most of the fat. The applesauce makes it so moist that it's very difficult to tell that there's no fat in it; this is one of my favorites to bring in to work. Ingredients:
16 ounces canned pumpkin |
1 2/3 cups sugar |
1 cup applesauce |
2 teaspoons vanilla |
2 eggs |
4 egg whites |
3 cups white flour |
2 teaspoons baking soda |
1 teaspoon salt |
2 teaspoons ground cinnamon |
1 teaspoon ground cloves |
1 teaspoon nutmeg |
1 teaspoon allspice |
1/2 teaspoon baking powder |
1/2 cup chopped nuts |
1/4 cup raisins |
1/2 cup dried cranberries |
Directions:
1. Adjust oven rack so that the top of a loaf pan will be in the middle of the oven and heat the oven to 350.
2. Grease two 8.5 x 4.5 loaf pans.
3. Combine pumpkin, sugar, applesauce, vanilla, and eggs.
4. Stir in spices and salt.
5. Combine flour, baking powder, and baking soda, and stir into wet ingredients.
6. Blend in nuts, raisins, and cranberries.
7. Pour batter into loaf pans (While this could make 1 large loaf; it's unwieldy and doesn't cook well).
8. Bake 50-60 minutes, or until toothpick inserted in center comes out clean.
9. Cool 10 minutes in pans, them remove from pans to finish cooling.
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