The semester’s finally over and I could not be more relieved! After a brutal few months, I’m really looking forward to some relaxing, guilt-free baking sessions. I was still missing pumpkin pie from Thanksgiving, so I tried to recreate something with pumpkins that was a lot healthier.
Try making this pumpkin-raisin bread – with only half a cup of sugar, this bread substitutes oil with a healthy applesauce, making a great morning or afternoon bite. It would probably taste much better with fresh pumpkin puree, so go ahead and use that if you have fresh pumpkin lying around! I also threw in some semi-sweet mini chocolate chips, and other options include chopped walnuts and pecans.
Recipe adapted from Allrecipes
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup unsweetened applesauce (you can also use an equal amount of vegetable oil as a substitute)
- 2 large eggs
- 1.5 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 – 2/3 cup raisins
- 1/2 cup chocolate chips (optional)
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pans.
- In a large bowl, mix together the pumpkin, applesauce, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg; stir into the pumpkin mixture until well blended. Add the raisins and chocolate chips and mix well.
- Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.