Low Fat Pumpkin Bread

October 4, 2011 9:32:34 AM PDT
October is a popular time of the year for pumpkins! Beth Aldrich, the author of the new cookbook "Real Moms Love to Eat" (due out January 2012) says pumpkins are a very healthy fall favorite and are very versatile.

(7.5" x 3.5" loaf pan) Serves 24

  • 3 1/2 cups organic all-purpose wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 cups white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon pumpkin pie spice
  • 1 cup applesauce
  • 4 eggs
  • 1 (15 ounce) can pumpkin puree
  • 1/4 cup water
  • 1/2 cup chopped walnuts (optional)

Directions

1. Grease three 7 1/2 x 3 1/2 inch loaf pans. Preheat oven to 350 degrees F (175 degrees C).

2. In a large mixing bowl combine the flour, soda, salt, baking powder, sugar, cinnamon, and pumpkin pie spice. Stir well. Add applesauce, eggs, pumpkin, and water. Mix batter with mixer. Stir in nuts. Pour batter into prepared pans.

3. Bake for 50 to 60 minutes, until tester inserted in center comes out clean.

Nutritional Information: Amount Per Serving: Calories: 203 | Total Fat: 2.7g | Cholesterol: 35mg