& a Pumpkin Bread Recipe has the best collection of recipes in my opinion.  I love to search for a recipe I would like to make, then sort by rating and go with the highest rated recipe with respect to the number of people that rated it.  For example, one day I searched for a recipe, then sorted it according to rating.  The top recipe had 5 stars, but only a couple people had rated it that way.  The next recipe down had 4.5 stars with 1000+ people that rated it.  I chose the second one.

After I choose a recipe based on the rating, I typically read the first 4 or 5 reviews below the recipe.  A lot of times people will explain why they like the recipe better than others, or will give suggestions on how they changed the recipe and what happened when they did so.  Then I take all that information and adapt it to my own needs.
Today I chose to make Downeast Maine Pumpkin Bread.  After reading some of the reviews and using my own knowledge of baking, I came up with the following recipe:
1 15 oz can pumpkin puree
4 eggs
1/3 cup canola oil
2/3 cup Motts Natural (or any unsweetened) applesauce

2/3 cup water
1.5 cups white sugar

1 cup brown sugar

12 packets Sweet n Low (equivalent to 1/2 cup sugar)
1.5 cups whole wheat flour (sifted)

2 cups white flour (sifted)

2 tsp baking soda

1.5 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves

1/4 tsp ginger

Preheat oven to 350º.  Mix pumpkin, eggs, oil, applesauce, water, sugars and Sweet n Low together.  In a separate bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together.  Add to pumpkin mixture until just combined.  Don’t over mix.  Separate into three loaf pans (or 2 loaf pans and a 12-cup muffin tin like I did).  Bake in oven until a toothpick comes out clean.  Loaves will take about 50 minutes, muffins about 35 minutes.

If you cut the loaves into 12 equal slices, the above recipe will yield 36 servings.  Each serving is only 133 calories!  It’s a great addition to a low calorie breakfast like scrambled egg whites, or top a muffin with a tablespoon of natural peanut butter for a quick and healthy snack!


3 thoughts on “ & a Pumpkin Bread Recipe

  1. That's the recipe I've used for years! It's fabulous! Only difference in my method is that I pick the top 2 or 3 recipes and take what I like from each, creating my own recipe 🙂

  2. Yeah, I pick the top two or three COMMENTS and go from there. But I can see doing it your way too. Jeff said they weren't as pumpkiny as he would like, but then he ate three slices of the bread. LOL

  3. Pumpkin and applesauce can both be used as a substitute for oil. If you want more pumkiny flavor, maybe try using more pumpkin vs applesauce for the oil. I haven't tried it b/c its a new trick I have learned, but it sounds good…

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