Spiced Pumpkin Bread Recipe
This extra moist bread is a special treat without loads of calories or fat. It’s sure to get everyone in the autumn spirit.
Overview
Total time: 33 S
Servings: 12
Calories: 150
Ingredients
- 2 eggs
- 1/4 cup canola oil
- 1/4 cup applesauce
- 1/2 cup brown sugar
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1/4 tsp. coarse kosher or sea salt
- 2 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground ginger
- 1/2 cup pecans
- 1/2 cup chocolate chips optional
- 1 1/2 cups cooked pumpkin (or pumpkin puree)
Nutritional Information
- Serving Size: 1 slice
- Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 35mg
- Sodium: 230mg
- Carbohydrates: 17g
- Fiber: 1g
- Sugar: 7g
- Protein: 3g
Instructions
- Preheat oven to 350°F.
- Add eggs, oil, applesauce, brown sugar, vanilla, and pumpkin to WildSide+ jar and secure lid. Select "Batters" or blend on Medium Low (speed 3 or 4) for 30 seconds.
- Add remaining ingredients except for optional chocolate chips and secure lid. Press "Pulse" 8-10 times or until dry ingredients are incorporated.
- If adding chocolate chips, fold in batter before pouring into loaf pan.
- Pour into greased 9"x5" loaf pan, and bake about 40-50 minutes or until toothpick inserted in center of cake comes out clean.
- Allow to cool before slicing.
Hi mela
I have asked every time that Blendtec has been at the Spokane Costco but never had any luck but I will keep asking. Thanks for the info.
I just made this today as muffins with the following changes and it was delicious!
3 eggs instead of 2
1/4 c brown rice flour
1/4 c plus 1/8 c coconut four
1/4 c plus 1/8 c oat flour
1/8 c ground flax
1/8 c psyllium husk (sp)
1 TBSP apple cider vinegar.
swapped brown sugar for coconut sugar
sprinkled just a tad of turbinado sugar on top
left out nuts…will add raisins next time! Tomorrow because they are almost gone!
Turned out amazing!
I think if I made as a loaf the center would have been too dense..but may work well in 8×8 or slightly larger.
oh yeah, and I swapped the canola oil with coconut oil
How much more liquid would I need? I have coconut, rice and almond flours. Irene said to use xanthan gum with the rice flour. How much and would I use it with coconut or almond flours? Thanks
In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour. You will also need to increase the number of eggs. In general for every one cup of coconut flour you use, you will need to use six beaten eggs in your recipe in addition to approximately one cup liquid such as coconut milk.
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