Back when I was on my weight loss journey I stumbled across this recipe. I have a wicked sweet tooth and was always looking for desserts that fit into my weight loss plan. This bread is the best tasting with less sugar and virtually no fat so it’s been a winner for a decade.
Before people knew the secret of my “famous” pumpkin bread, I took pleasure in serving it than telling them how healthy it was. Most people heard that and asked for seconds! I used this recipe as the backbone for learning how to bake in a healthier way. That was easier than learning how to live with less dessert!
- 2 TBS flaxseed meal (ground flaxseed, found in the baking aisle generally.)
- 6 TBS water
- 1 1/2 cups granulated Splenda (you can use sugar too)
- 1 cup canned pumpkin puree
- 1/2 cup applesauce (unsweetened)
- 1 1/3 cups all-purpose flour
- 1/3 cup whole wheat flour
- 1 TSP baking soda
- 1/2 TSP baking powder
- 1 TSP cinnamon
- 3/4 TSP salt
- 1/2 TSP ground nutmeg
- 1/4 TSP ground cloves
I’ve added (when handy) grated orange zest then squeezed the orange juice into the batter. It’s an excellent addition but not necessary.
- Preheat oven to 350. Lightly grease one 9×5 loaf pan (you can “muffin” these too)
- Whisk together flaxseed meal and water. (For the curious, this is a vegan egg replacement). Mix in sugar, pumpkin, and apple sauce.
- In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. (Add in the orange zest and juice here if you’re using them.) Blend flour mixture and wet mixture until well blended.
- Pour into loaf pan, bake for 65-70 minutes, until a toothpick comes out clean.