Reduced Fat Pumpkin Bread! This recipe calls for vegetable oil but I replaced it with unsweetened applesauce to make it even more low fat. My only comment on using the applesauce instead of oil would be that it makes the bread a little chewier.
Ingredients:
3 1/2 cups all purpose flour
2 tsp baking powder
1 tsp ground allspice (see my archives on how to make your own)
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp salt
1 tsp baking soda
1 1/3 cups brown sugar, packed
3/4 cup fat free milk
1 1/3 cup vegetable oil (I replaced the oil with unsweetened applesauce)
2 tsp vanilla extract
2 large eggs or egg substitute
1 15 oz. can pumpkin
1/2 cup chopped nuts ( I use pecans)
cooking spray
Preheat oven to 350 degrees. Sift dry ingredients together. Mix in the rest of ingredients and mix well.
Coat 2 (8x4 inch) loaf pans with the cooking spray and spoon in batter. Bake at 350 for 1 hour or until wooden pick inserted in center comes out clean. Cool loaves in pans for 10 minutes on rack and then remove from pans.
Note: Use this recipe to bake muffins too. They freeze well and you just pull them out as needed and microwave for 30 seconds. Great for weekday breakfasts on the run!
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