Healthy Pumpkin Bread

This might just be the best pumpkin bread I've ever had. It's super moist, dense, and yummy! I would have never guessed that it was made with 1/2 whole wheat flour and absolutely no butter or oil. Unlike most bread recipes, it only made one loaf, which was nice... but it only took 1/2 a can of pumpkin which is convenient if you already used 1/2 a can for pumpkin pancakes! 

Healthy Pumpkin Bread

from: Eggland's best heart healthy bread

Ingredients

• 7 1/2 oz. canned pumpkin
• 2 large  eggs
• 1/2 cup unsweetened applesauce
• 1/3 cup water
• 1 cup brown sugar
• 3/4 cups whole wheat flour
• 3/4 cups all purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 Tbs. cinnamon
• dash nutmeg

Preparation

• Preheat your oven to 350 degrees and prepare a 9×5 loaf pan.
• In a large bowl, mix pumpkin puree, eggs, applesauce, water, and sugar.
• In another bowl, sift together the flour, baking soda, salt, and spices. When dry ingredients are evenly mixed, mix into the wet ingredients while stirring.
• Stir only until no more dry ingredients can be seen, but take care not to over mix. Pour batter into pans.
• Bake until a knife in the center comes out barely wettened, or about 50 minutes.
• Let sit in pan for 10 minutes and then remove.

Yield

Makes 12 servings

1 Serving: Calories 140