Pumpkin Bread

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Pumpkin Bread calories by ingredient


Introduction

Delicious Apple-Pumpkin Muffins made with whole wheat flour and flax. You can sub Splend for sugar if you prefer, but I have not tried this as i do not use artifical sweetners. Delicious Apple-Pumpkin Muffins made with whole wheat flour and flax. You can sub Splend for sugar if you prefer, but I have not tried this as i do not use artifical sweetners.
Number of Servings: 16

Ingredients

    3 cups whole wheat pastry flour
    2 teaspoons ground cinnamon
    1 tsp nutmeg
    1 tsp cloves
    3 teaspoons baking soda
    2 tbls ground flax seed
    1 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, unsweetened
    1/2 cup apple juice (or water)
    2 large baking apple, peeled,cored and diced

Directions

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.