Warm Sweet Pumpkin Spice Bread

With the cool weather slowly approaching (and reaching my second trimester), it was just a matter of time before the cravings started, I started baking again. I've been on a hot apple crisp kick, and now with Halloween approaching, I am on a huge pumpkin kick!

This bread, though not as 'skinny' as I would like, is the PERFECT compliment to my morning coffee. (Yes I am still having my morning coffee). The house smells amazing, and it literally took 15 minutes to whip up this batch while the kids ate breakfast. 

I will make this again, and I will lower the sugar content. There is nothing I hate more, than adding white granulated to sugar to my baking. Next time, I will try a little bit of maple syrup instead. That being said, in this instance, I will take comfort in the fact that there is a large quantity of pumpkin in this bread, which is extremely rich in dietary fiber, anti-oxidants, minerals, and vitamins. The kids eat it, and for the health benefits of this, I am grateful. Did you know that like their orange comrades the sweet potato, pumpkins boast the antioxidant beta-carotene, which may play a role in cancer prevention, according to the Cancer Institute.



Ingredients (For two loaves)

15 ounces of pumpkin (It's the smaller of the two cans)

4 egg re-placers (Can be bought, in the natural food section of most grocery stores)

1/2 cup vegetable oil

3/4 cup of apple sauce (unsweetened)
1 cup water

1 tablespoon of vanilla

2 cups of white sugar
2 cups of all purpose flour
1 1/2 cups of whole wheat flour

2 teaspoons of baking soda

1 teaspoon of salt

2 teaspoons cinnamon

1/4 teaspoon of pumpkin pie spice
1 teaspoon nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger

1 cup of raisins

Directions

Preheat oven to 350 degrees.

Grease and 2 medium sized loaf pans.

In a large bowl, mix all wet ingredients together.

In a separate bowl mix all dry ingredients together, and whisk well.

Make a well in the dry ingredients, and slowly add the wet, just until combined.

Pour into prepared pans, and bake for 45 minutes. Remove from oven, and do the 'done' test by inserting a butter knife into the center of the loaf. If it comes out wet, bake for an additional 10-15 minutes, checking frequently.

Serve warm, and if feeling decadent, with a little bit of butter.

ENJOY!

Be prepared for neighbors to 'pop by' asking what smells so good. This stuff is dangerous.