Lighter Pumpkin Bread
Less sugar than most recipes and I substituted apple sauce for some of the oil. Still a delicious alternative, that is very moist!
Makes 2 standard loaves or 5 mini loaves
1.5 cups canned or fresh pumpkin (16oz.)
3/4 cup water
3 cups flour
2 tsp. baking soda
1/4 tsp. table salt
2 tsp. cinnamon
1/2 tsp. cloves (optional)
1/2 tsp. nutmeg
1/2 tsp. allspice (optional)
1. Preheat your oven to 350ºF. Grease loaf pans with butter and flour.
2. Use a mixer to beat the sugar and oil together until blended. Add eggs one at a time and mix. Add pumpkin and water, then mix until blended.
3. In a separate bowl, mix flour, baking soda, salt, cinnamon, clove, nutmeg, and allspice. Add the dry ingredients to the mixer and mix together (do not over mix.) Pour batter into your greased pan(s).
4. Bake for about 50-60 minutes (check after 45 minutes) — the loaf is done when the center springs back when touched. If you want it dusted with sugar, sprinkle a few teaspoons on it after it bakes for 10 minutes. If your oven is overcooking the top, add foil to the top after about 35 minutes of baking to keep from over-browning.
*If you use small loaf pans, the loaves should be done in 35-40 minutes. (I check after 30 minutes.)
If you are making these as gifts, consider purchasing disposable mini loaf pans.