Super Moist Pumpkin Bread
I made a few substitutions -
I did 2 cups whole wheat flour, 1.5 cups white flour INSTEAD of 3.5 cups of white flour.
I used 1 cup brown sugar, 1/3 cup white, instead of the really high amounts the recipe calls for.
I did 1/2 cup vegetable oil, 1/2 cup applesauce instead of 1 cup of oil....ew.
I didn't add coconut flakes
I added 1/2 tablespoon of ginger and the tiniest pinch of clove...
I made them as muffins, baked them at 350 for 30 minutes. They are PERFECT. They're moist, not too sweet but sweet enough, and with the walnuts, whole wheat, and half the sugar, I don't feel bad feeding them to people as breakfast.
3 users found this review helpful
Sep. 22, 2012