Healthy Pumpkin Bread with Applesauce
A healthier pumpkin bread with more nutritious ingredients including applesauce, and canned pumpkin puree. This dairy free, low-calorie loaf is made in one bowl in under an hour.
Servings: 12
Calories: 131kcal
Equipment
- Measuring cups & spoons
- Mixing bowls
- Hand mixer or stand mixer
Ingredients
Wet ingredients
- 1 cup pumpkin puree, canned Or sweet potato puree
- ½ cup dairy-free milk
- 1 tablespoon lemon juice (Or apple cider vinegar or white vinegar)
- 3 tablespoon apple sauce, unsweetened or 1 flax seed egg, or aquafaba (liquid from a chickpea can)
- ½ cup cane sugar
- ¼ cup extra virgin olive oil (or unsweetened apple sauce)
Dry Ingredients
- 1 ¾ cup all purpose flour (or white whole wheat flour, or gluten-free baking flour)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- pinch salt
Spices to add to dry ingredients
- 2 tablespoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
Instructions
Prep
- Preheat oven to 350 F.
- Line a loaf pan with parchment paper that hangs over the sides.
- Measure your applesauce or prepare 1 flaxseed egg by mixing 1 tablespoon flaxseeds into 3 tablespoon of water and let sit for 5 minutes.3 tablespoon apple sauce, unsweetened
- Stir 1 tablespoon of lemon juice (or apple cider vinegar) into the milk and allow it to curdle for 5 minutes.1 tablespoon lemon juice, ½ cup dairy-free milk
Make pumpkin bread batter
- Mix up the wet ingredients in a large bowl.1 cup pumpkin puree, canned, ½ cup dairy-free milk, 1 tablespoon lemon juice, 3 tablespoon apple sauce, unsweetened, ½ cup cane sugar, ¼ cup extra virgin olive oil, 1 teaspoon vanilla
- Set a sifter over the bowl, and add the dry ingredients + spices to it. Then using a spoon to push the dry ingredients into the bowl on top of the wet ingredients.1 ¾ cup all purpose flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon vanilla, pinch salt, 2 tablespoon cinnamon, 1 teaspoon ginger, ¼ teaspoon nutmeg, ⅛ teaspoon cloves
- Mix into a batter until just combined.
- Pour the batter into the parchment-lined pan.
- Bake for 45 to 50 minutes. After 30 minutes, lay a small piece of foil over the top of the loaf to prevent the top from blackening. Then continue to bake for the remaining 15 minutes.
- Test loaf by inserting a tooth pick or knife into the center, going deep to see if the center is done, and again only ½ inch deep to be sure the top is baked.
- Remove pan and allow to sit for 20 minutes before slicing. This waiting period is important to allow the texture to become bread-like.
- Glaze or eat plain.
Store Pumpkin Bread
- Store my pumpkin bread covered at room temperature for 3 days. Refrigerate your bread for 7 days. To freeze long-term, cut in slices and freeze each slice so thawing is easy.
Video
Notes
1.When making an egg-free recipe, it's important to add an acid such as lemon juice or vinegar to the milk to react with the baking soda and help the cake rise.
2. Top the bread with foil 30 minutes in to keep the top of the bread from burning. Also, the trapped warmth will help the top of the pumpkin bread bake without burning.
3. Make sure your oven temperature really is 350 F. This loaf is in your oven for a long time, and it depends on your oven having a consistent temperature of 350 F. So, I suggest checking your oven with an inexpensive oven thermometer as it preheats to know if you need to adjust it up or down a few degrees to get it right.
Nutrition
Calories: 131kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 97mg | Potassium: 102mg | Fiber: 1g | Sugar: 9g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
