My New Years Resolution is to start finding way to cut refined flour and sugar out of my diet. I have been dying to have something sweet to snack on, so today I used one of my favorite pumpkin bread recipes and came up with this. The texture is more gritty, but the taste is terrific. The original recipe is listed with my healthy substitutions in the parenthesis.
- 1 (15 ounce) can pumpkin puree (2 cups pureed acorn squash)
- 4 eggs
- 1 cup vegetable oil (1/2 c. butter, 1/2 c. applesauce)
- 2/3 cup water
- 3 cups white sugar (2 c. honey)
- 3 1/2 cups all-purpose flour (3 1/2 c. whole wheat flour)
- 2 teaspoons baking soda (3 tsp. baking soda)
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
