This is my great Aunt Bessie’s best pumpkin bread recipe that is a family tradition in our house. I remixed it with a few healthier tweaks to make it nutritious and delicious so that it has a pinch of health without sacrificing the flavor. It conjures up memories of the pumpkin bread that Aunt Bessie would bake and give away to family and friends without all the fat & sugar. I remember how the foil was meticulously wrapped around each loaf. Each year, I was excited when she passed the loaves out.

Recipe Remix*:

• Swapped some of the oil for applesauce
• Swapped some of the sugar for stevia baking blend
• Swapped out whole eggs for egg substitute or whites and flaxseed
• Swapped all-purpose flour for whole wheat pastry flour

*When you are starting to remix a recipe, just start by making one swap. I have made this recipe for years and have continued to refine my recipe swaps.

Best Pumpkin Bread

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This is my great Aunt Bessie’s best pumpkin bread recipe that is a family tradition in our house.

• Author: Kathy Levin
• Total Time: 1 hour

Ingredients

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1 1/2 Cups Canned Pumpkin Puree

1/2 cup applesauce

1/4 cup walnut or canola oil

3/4 cup Stevia Baking Blend

3/4 cup sugar

1/2 cup egg substitute

1 T ground flax seed and 2 T. water

2 1/3 cups whole wheat flour pastry flour

3/4 tsp baking powder

3/4 tsp baking soda

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

3/4 teaspoon ground cloves

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Instructions

1. Preheat oven to 350 degrees F. Spray two 9 X 5-inch loaf pans with nonstick spray
2. In a large bowl, mix together pumpkin, oil, applesauce, stevia baking blend, sugar, egg substitute, flax seed and water.
3. Combine flours, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.
4. Gradually by hand, fold flour mixture into pumpkin mixture until dry ingredients are combined. Don’t over mix.
5. Divide the batter evenly between the prepared pans. Bake in preheated oven for 45 minutes to an hour. The top of the loaf should spring back when lightly pressed.

Notes

Make Muffins

Bake in muffin tins for even better portion control.

Make Vegan

All the egg could be replaced with a vegan egg replacer to make it vegan

Nutrition

• Serving Size: 20
• Calories: 153
• Sugar: 9g
• Sodium: 106mg
• Fat: 3g
• Saturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg