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Pumpkin Bread I

By: Lynn Borden

"This is recipe that I modified several years ago to lower the calories and fat. Also, by using 3 medium loaf pans instead of 1 regular loaf pan, the bread is eaten before it dries out. I freeze the other 2."

Rate/Review | Read Reviews (94)

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 - 7 1/2 x 3 1/2 inch loaves

Ingredients

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cup applesauce
4 eggs
1 (15 ounce) can pumpkin puree
1/4 cup water
1/2 cup chopped walnuts (optional)

Directions

Grease three 7 1/2 x 3 1/2 inch loaf pans. Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl combine the flour, soda, salt, baking powder, sugar, cinnamon, and pumpkin pie spice. Stir well. Add applesauce, eggs, pumpkin, and water. Mix batter with mixer. Stir in nuts. Pour batter into prepared pans.
Bake for 50 to 60 minutes, until tester inserted in center comes out clean.