Mandy and Jace

After waiting weeks and weeks I finally put up my fall decorations. I bought them last month and was itching to put them out but it was still 100 degrees and just didn’t feel right.

I also made my first batch of pumpkin bread and it was so good! I love anything with pumpkin. Bread, waffles, cheesecake, soup, it is all wonderful to me. This recipe for pumpkin bread is leaning more toward the healthy side. I plan on trying the non-healthy version very soon!

Almost healthy pumpkin bread
adapted from Bread and Honey
makes one regular loaf or two mini loaves.

2 cups sugar
1/2 cup vegetable oil
1/2 cup applesauce
3 eggs (I used egg beaters and it worked just as well with fewer calories)
1 15oz can unsweetened pumpkin puree
3 cups flour
1 teaspoon nutmeg (freshly grated if possible)
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat your oven to 350 degrees.

Combine the sugar, oil, applesauce, eggs and pumpkin in a bowl and set aside. In a larger bowl combine the flour, nutmeg, cloves, cinnamon, baking soda, baking powder and salt. Stir the wet ingredients into the dry ingredients. Don’t over-mix or it will come out tough.

Bake for 45-50 minutes or until a toothpick comes out clean. Let cool and enjoy!

This entry was posted on Wednesday, October 6th, 2010 at 9:15 am and is filed under Mandy, News, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.