This recipe is adapted from the Joy of Cooking Pumpkin Bread recipe. I substitute wheat flour for much of the white flour and no sugar added applesauce for the sugar. The texture ends up being a bit denser than the original recipe, but still tastes great and has much more health benefits. The substitution of applesauce does require this bread to be refrigerated once it’s cooled.
Makes 1 loaf
1 cup whole wheat flour
1/2 cup white flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup milk
1/2 teaspoon vanilla
6 Tablespoons butter
1 cup no sugar added applesauce
2 large eggs
1 cup cooked or canned pumpkin puree
Whisk together dry ingredients in a bowl, flour through ground cloves. Combine milk and vanilla in another bowl.
Using a hand mixer or a stand mixer, beat together butter and applesauce until smooth. Add in eggs one at a time until smooth and fluffy. Add in pumpkin and beat just until combined.
Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed until smooth.
Pour into a greased loaf pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.