Pumpkin Bread

The original recipe came to me from a dear friend’s mother.  I took her list of ingredients and modified them to make a fairly healthy breakfast or dessert bread.  We can’t get enough of this very tasty bread.  The recipe makes two loaves and I always plan on freezing the second loaf – although I rarely get to since my family devours it.

Ingredients:

• 1 C unsweetened applesauce
• Egg replacer equivalent to 4 eggs
• 3 C sugar
• 3 ½ C  whole wheat flour
• 1 tspn salt
• 2 tspn baking soda
• 1 tspn baking powder
• 1 tspn cinnamon
• 1 tspn allspice
• 1 tspn ground nutmeg
• ½ tspn ground cloves
• 2/3 C water
• 1 15 oz can of pumpkin

Preparation

1. Preheat oven to 350 degrees.
2. Combine all ingredients in a bowl and mix until smooth.
3. Pour into two greased loaf pans.
4. Bake at 350 degrees for approximately 1 ½ hours, until toothpick inserted in middle comes out clean.
5. Remove the pans from the oven and let cool on a wire rack for 10 minutes.  Invert pans and remove loaves.  Let cool on wire rack before slicing and serving.