Whole Wheat Pumpkin Applesauce Bread Recipes

APPLESAUCE PUMPKIN SPICE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
• Mix flour, cinnamon, nutmeg, cloves, ginger, baking soda, salt, and baking powder together in a large bowl.
• Combine brown sugar, white sugar, applesauce, and eggs in a large bowl. Add pumpkin and mix well. Add flour mixture alternately with water, mixing well between additions. Divide between the prepared loaf pans.
• Bake loaves in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes. Invert onto a wire rack to cool completely.

WHOLE WHEAT PUMPKIN APPLESAUCE BREAD

Steps:

• Preheat the oven to 350. Spray a 9x5 bread pan with cooking spray.
• For the bread: Mix the dry ingredients (flour through salt) together in a large bowl.
• In a separate bowl, mix together the wet ingredients (eggs through vanilla) and combine well.
• Add the wet ingredients to the dry ingredients and stir just until combined.
• Pour into prepared bread pan and run a spoon over the top to smooth it out.
• Make the streusel: Mix all ingredients together in a small bowl and stir until everything is well combined.
• Sprinkle the streusel evenly over the top of the bread in the pan.
• Bake at 350 for 40-50 minutes, until a toothpick inserted in the center comes out clean.

WHOLE WHEAT PUMPKIN BREAD

Steps:

• Cream together brown sugar and eggs. Add pumpkin and oil and beat well. Add remaining ingredients and beat well. Pour into two greased and floured loaf pans. Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick inserted in middle comes out clean. Makes 2 loaves.

WHOLE WHEAT PUMPKIN BREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place raisins in a bowl and pour in boiling water to cover by 1 inch. Allow to sit until raisins are plump and rehydrated, 3 to 4 minutes. Drain raisins, and reserve 1/3 cup of the soaking water in a separate bowl.
• Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin puree, sugar, eggs, reserved soaking water, and oil in another bowl; mix with a spoon or whisk until well combined. Stir pumpkin mixture into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into a 9x5-inch loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Allow to cool in the pan for 15 minutes then transfer to a wire rack.

DENSE AND HEARTY APPLE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease one 9x5 loaf pan.
• Combine cinnamon, baking soda, flour and salt in a bowl, set aside.
• Combine egg, pumpkin, sugar, water, applesauce and oil in another bowl, beat until blended (but don't blend too finely).
• Add the wet mixture to the dry mixture, stir in until just blended.
• Fold in the diced apples gently.
• Carefully spoon mixture into loaf pan.
• Bake for 35 minutes or until toothpick inserted into the middle comes out clean. (I have a small oven so it takes a shorter time to bake).
• Cool and enjoy. I like my bread sliced and hot, with melted honey spooned onto it or with fat free cream cheese spread.