Author Notes
This is a healthier, updated version of my mother's pumpkin bread. The apple cider gives a slight tang and keeps the bread moist, as almost all of the fat is taken out. It is hearty and healthy, perfect for any time of the day. You can make it with pecans, dried cranberries, or my favorite, ghirardelli dark chocolate chips mixed in. —krh2234
Ingredients
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1 15 oz. can
pumpkin
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1 teaspoon
each of cinnamon, nutmeg, cloves, ground ginger
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1 cup
apple cider
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1/2 cup
water
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1 cup
grade b maple syrup
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1 cup
brown sugar
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1 cup
unsweetened applesauce
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4 eggs
slightly beaten
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3 1/2 cups
whole wheat pastry flour
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2 teaspoons
baking soda
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1 teaspoon
baking powder
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1 teaspoon
salt
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Handful
dark chocolate chips, dried cranberries, nuts if desired
Directions
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Preheat oven to 350 Spray 2 loaf pans with nonstick spray and lightly flour Mix pumpkin and spices Whisk in water, cider – then maple syrup and sugar– then applesauce – then eggs Stir until smooth In separate bowl whisk dry ingredients togetherFold into pumpkin mixture -- stir just to combine, batter will be lumpy Fold in chips, pecans or cranberries if using Pour into loaf pansBake 60 – 70 minutes or until toothpick inserted comes out clean Let cool completely for easier removal from pan
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