Pumpkin Bread

From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital

Treat yourself to this quintessential fall recipe which you can enjoy guilt-free.

Recipe Yields: 24 servings (2 loaves, 12 slices per loaf)

Ingredients

•  2 cups canned pumpkin, unsalted
•  2 cups all-purpose flour
•  1 ½ cups whole wheat flour
•  2 teaspoons baking soda
•  2 cups granulated sugar
•  4 large eggs
•  ½ cup canola oil
•  ½ cup applesauce
•  1 ½ teaspoons salt
•  2 teaspoons ground cinnamon
•  2 teaspoons ground nutmeg
•  ½ teaspoon ground allspice
•  2/3 cup tap water

Directions

1.  Preheat oven to 365 degrees F.
2.  In a large mixing bowl, mix flour, baking soda, salt, cinnamon, allspice, nutmeg, and sugar.
3.  Add eggs, water, oil, applesauce, and pumpkin and stir until well incorporated.
4.  Pour mixture into two lightly greased and floured 9” x 5” loaf pans.
5.  Bake approximately 1 hour or until cake tester comes out clean.
6.  Remove from oven and cool slightly, about 10 minutes.
7.  Take bread out of pans and let cool on cooling rack.

Nutrition Facts

Recipe Yields: 24 servings (2 loaves, 12 slices per loaf)