Applesauce Pumpkin Bread
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 223.3
- Total Fat: 9.2 g
- Cholesterol: 22.2 mg
- Sodium: 159.2 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 1.2 g
- Protein: 3.7 g
View full nutritional breakdown of Applesauce Pumpkin Bread calories by ingredient
Introduction
Nuts and raisins are optional. I include the raisins but omit the nuts. You can also use apple juice instead of water. Nuts and raisins are optional. I include the raisins but omit the nuts. You can also use apple juice instead of water.Number of Servings: 36
Ingredients
-
3.5 cup Flour - Gold medal all purpose flour
3 cup Granulated Sugar
2 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon, ground
0.5 tsp Nutmeg, ground
0.5 tsp Cloves, ground
0.5 tsp Ginger, ground
16 tbsp Crisco Pure Vegetable Oil
1 cup Applesauce, unsweetened
1 cup Pumpkin, canned, without salt
0.67 cup (8 fl oz) Water, tap
4 large Egg, fresh, whole, raw
1 cup (not packed) Raisins
283 gram(s) Reese's Peanut Butter Chips
Directions
Spray three 8” loaf pans with baking spray, then flour and set aside. Preheat oven to 350 degrees.
Sift together dry ingredients in large bowl:
3-1/2 c. flour 1 tsp cinnamon
3 c. sugar ½ tsp each of ground nutmeg, cloves and ginger
2 tsp. baking soda
1 tsp salt
In a separate bowl combine:
1 c. vegetable oil
1 c. applesauce
1 c. mashed pumpkin (NOT pumpkin pie filling; freeze any left-over for later use)
2/3 c. water or apple juice
4 eggs
Combine contents of both bowls. Stir thoroughly. Add 1 12-oz package of peanut butter chips, 1 c. chopped nuts (optional) and 1 c. raisins (optional). Divide batter evenly into the 3 pans. Bake for 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan. Freezes well. Can also be used to make muffins.
Serving Size: Makes 3 loaves
Number of Servings: 36
Recipe submitted by SparkPeople user REBECCAM18.
Sift together dry ingredients in large bowl:
3-1/2 c. flour 1 tsp cinnamon
3 c. sugar ½ tsp each of ground nutmeg, cloves and ginger
2 tsp. baking soda
1 tsp salt
In a separate bowl combine:
1 c. vegetable oil
1 c. applesauce
1 c. mashed pumpkin (NOT pumpkin pie filling; freeze any left-over for later use)
2/3 c. water or apple juice
4 eggs
Combine contents of both bowls. Stir thoroughly. Add 1 12-oz package of peanut butter chips, 1 c. chopped nuts (optional) and 1 c. raisins (optional). Divide batter evenly into the 3 pans. Bake for 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan. Freezes well. Can also be used to make muffins.
Serving Size: Makes 3 loaves
Number of Servings: 36
Recipe submitted by SparkPeople user REBECCAM18.