Pumpkin Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 cups whole wheat pastry flour 2 teaspoons ground cinnamon 1 tsp nutmeg1 tsp cloves3 teaspoons baking soda 2 tbls ground flax seed1 1/2 teaspoons salt 3/4 cups granulated sugar 1 (15 ounce) can pumpkin puree (such as Libby's) 4 large eggs 3/4 cup canola oil 3/4 cup applesauce, unsweetened1/2 cup apple juice (or water) 2 large baking apple, peeled,cored and diced
Preheat oven to 350 degrees.
Combine flour, cinnamon, baking soda and salt in large bowl.
4Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended.
Add pumpkin mixture to flour mixture; stir just until moistened.
Fold in apples.
Spoon batter into prepared loaf pans or lined muffin cups
24-28 mins for large muffins, about an hour for loaf pans, 18-20 mins for small muffins.
Should make 16 large muffins. They do not rise very much so fill the cups 3/4 full at least.
Number of Servings: 16
Recipe submitted by SparkPeople user SWEETJULIAS.
Combine flour, cinnamon, baking soda and salt in large bowl.
4Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended.
Add pumpkin mixture to flour mixture; stir just until moistened.
Fold in apples.
Spoon batter into prepared loaf pans or lined muffin cups
24-28 mins for large muffins, about an hour for loaf pans, 18-20 mins for small muffins.
Should make 16 large muffins. They do not rise very much so fill the cups 3/4 full at least.
Number of Servings: 16
Recipe submitted by SparkPeople user SWEETJULIAS.
Nutritional Info Amount Per Serving
- Calories: 259.0
- Total Fat: 12.6 g
- Cholesterol: 53.1 mg
- Sodium: 473.9 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 5.2 g
- Protein: 5.2 g
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