Spiced Pumpkin Bread Recipe
This extra moist bread is a special treat without loads of calories or fat. It’s sure to get everyone in the autumn spirit.
Overview
Total time: 33 S
Servings: 12
Calories: 150
Ingredients
- 2 eggs
- 1/4 cup canola oil
- 1/4 cup applesauce
- 1/2 cup brown sugar
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1/4 tsp. coarse kosher or sea salt
- 2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground ginger
- 1/2 cup pecans
- 1/2 cup chocolate chips optional
- 1 1/2 cups cooked pumpkin (or pumpkin puree)
Nutritional Information
- Serving Size: 1 slice
- Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 35mg
- Sodium: 230mg
- Carbohydrates: 17g
- Fiber: 1g
- Sugar: 7g
- Protein: 3g
Instructions
- Preheat oven to 350°F.
- Add eggs, oil, applesauce, brown sugar, vanilla, and pumpkin to WildSide+ jar and secure lid. Select "Batters" or blend on Medium Low (speed 3 or 4) for 30 seconds.
- Add remaining ingredients except for optional chocolate chips and secure lid. Press "Pulse" 8-10 times or until dry ingredients are incorporated.
- If adding chocolate chips, fold in batter before pouring into loaf pan.
- Pour into greased 9"x5" loaf pan, and bake about 40-50 minutes or until toothpick inserted in center of cake comes out clean.
- Allow to cool before slicing.
I use either coconut oil or avocado oil in all my baking.
If you use coconut flour you will have to increase your liquids. Rice flour will give it a not so tender texture. Almond flour will give it a denser texture.
Yes, but it will change the texture a little.
This sounds very similar to a pumpkin bread I made in the Blendtec a year ago or maybe two years ago. Anyway, I may have gotten it out of the Blendtec cookbook and it was delicious! Everyone has asked for it!
I think you can always use a bowl with a spoon and mix it like the old days. :)
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