Wild&Free.

under400:

Pumpkin Bread

This stuff was VERY addictive last year. Me and my best friend made 10+ loaves over the course of three months.

• 1 cup canned pumpkin puree (NOT pumpkin pie filling)
• 1 cup sweetener (such as Truvia or stevia; Splenda tends to leave an aftertaste)
• 1/2 cup water
• 1/2 cup unsweetened applesauce (or more pumpkin)
• 1 whole egg + 3 egg whites
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• optional* chocolate chips, walnuts, cranberries, etc

1. Heat oven to 350ºF.
2. in a large mixing bowl, combine pumpkin, sweetener, water, applesauce and egg and egg whites. Beat until well mixed.
3. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined
4. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. (At this point, this stuff is delicious on graham crackers or apples; eggs are pasteurized these days, so don’t worry about that)
5. Grease one 9 x 5 inch loaf pan and dust with flour before pouring batter in (or use one muffin pan for individual servings)
6. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. (check at 45 - 50 minutes for muffins)
7. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
8. Slice and serve plain, buttered, or with cream cheese.

Also, this makes a decent pancake-like batter.

Makes one loaf, or 12 slices. 83 Calories per slice

Fat .2g / sodium 72mg / Carbos 15.4g (fiber .8g, sugars 1.3g) / Protein 3.6g