The original recipe came to me from a dear friend’s mother. I took her list of ingredients and modified them to make a fairly healthy breakfast or dessert bread. We can’t get enough of this very tasty bread. The recipe makes two loaves and I always plan on freezing the second loaf – although I rarely get to since my family devours it.
Ingredients:
- 1 C unsweetened applesauce
- Egg replacer equivalent to 4 eggs
- 3 C sugar
- 3 ½ C whole wheat flour
- 1 tsp salt
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- 2/3 C water
- 1 15 oz can of pumpkin
Preparation:
- Preheat oven to 350 degrees.
- Combine all ingredients in a bowl and mix until smooth.
- Pour into two greased loaf pans.
- Bake at 350 degrees for approximately 1 ½ hours, until toothpick inserted in middle comes out clean.
- Remove the pans from the oven and let cool on a wire rack for 10 minutes. Invert pans and remove loaves. Let cool on wire rack before slicing and serving.
