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.

Scale

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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Preheat oven to 350 degrees F. Spray two 9 X 5-inch loaf pans with nonstick spray
In a large bowl, mix together pumpkin, oil, applesauce, stevia baking blend, sugar, egg substitute, flax seed and water.
Combine flours, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.
Gradually by hand, fold flour mixture into pumpkin mixture until dry ingredients are combined. Don’t over mix.
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.

Bake in muffin tins for even better portion control.

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

Find it online: https://nutritiouslysimple.com/best-pumpkin-bread/