I LOVE Fall and all the delicious foods that come with it. One of my favorite is pumpkin bread. I adapted this recipe a few years ago to make it into a healthy snack. You can make it into loaves, muffins, or a great school time snack - mini muffins.
Whole Wheat Pumpkin Bread
1 1/4 cups sugar
1/2 cup canola oil
1/2 cup unsweetened applesauce
3 eggs
16 ounces canned pumpkin -- unsweetened
1 1/4 cups all purpose flour
1 1/2 cups King Arthur White Whole Wheat Flour
1/4 cup ground flax seed
1 teaspoon ground clove
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
Pure cane sugar -- for topping
Preheat oven to 350 degrees.
In a medium bowl combine all the dry ingredients.
Beat sugar and oil in a large bowl until light and fluffy - about 1-2 minutes. Mix in eggs and pumpkin. Stir in the dry ingredients in 2 additions.
Pour into 2 loaf pans sprayed with cooking spray and bake for about 1 hour or until toothpick inserted into center come out clean.
Alternatives: Fill muffin tins 2/3 full and bake for 18-20 minutes. Fill mini muffin tins with 1 Tablespoon of batter and bake for 12-13 minutes or until lightly browned and baked through in the center.
Top with a sprinkle of pure cane sugar, if desired.
Yield: 2 loaves, or 2 dozen muffins, or 4 dozen mini-muffins.
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