Cooking Mommy: Mom's Pumpkin Bread

Monday, November 21, 2011

Mom's Pumpkin Bread

This is my Mom's recipe for amazing pumpkin bread! I love pumpkin bread, and this is my absolute favorite recipe! Originally my mom made it with butter instead of applesauce, but she started using applesauce more recently and it comes out just as yummy and delicious but without the added calories and fat. Note: I have tried making this with baking splenda twice now and then once with half brown sugar and half splenda (same as the splenda sugar blend) yet it does not come out at all! It comes out extremely flat and dense and does not taste the same at all. I have no idea why, but trust me when I say, I could not get it to work.

Ingredients

1 1/3 cup sugar

1/3 cup applesauce

1 1/2 cups canned pumpkin

1/3 cup water
2 eggs (see my side note about using flax seed for egg substitute for egg-free)

1 2/3 cup all purpose flour

1 tsp baking soda

1/4 tsp baking powder

3/4 tsp salt

1/2 "rounded" tsp cinnamon

1/2 "rounded" tsp cloves

1/4 "rounded" tsp ginger

dash allspice (optional)

dash nutmeg (optional)

Directions

Mix sugar, applesauce, pumpkin, water, and eggs in a large bowl. In a separate container combine flour, baking soda, salt, baking powder, and spices. Add all dry ingredients to the batter, blend well. Spray the bottom only of a bundt or loaf pan. Bake at 350 degrees 45 minutes for a bundt pan or 60 or more minutes for a loaf pan. Bake until toothpick comes out "somewhat clean" (we like our pumpkin bread moist). Allow to cool for 5 minutes, then remove from pan to finish cooling.

WW points: 1/8th of a loaf = 3 points

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.