Adapted from 100 Days of Real Food

Ooo this one is so good! It has a great, silky texture and is spicy and pumpkin-y and delicious. It is not sweet, so I served it with maple butter (to my brunch guests), though I loved it plain or, gulp, with my Smart Balance margarine (I really can’t believe I’m saying that). Total fat per slice: 3.75 grams, 0.25 saturated.

1 ½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 eggs or 1/2 cup Egg Beaters (I used Egg Beaters)
1/4 cup canola oil
1/4 cup unsweetened applesause
1/2 cup honey
½ teaspoon vanilla
1 cup pumpkin puree

Preheat oven to 350 degrees. In a large mixing bowl whisk together the dry ingredients. Make a well in the center and add the eggs/Egg Beaters, oil, applesauce, honey, and vanilla. Stir together thoroughly with a fork, but do not overmix. Fold in the pumpkin puree. Generously coat a loaf pan with cooking spray and pour in the batter. Bake for approximately 30 – 40 minutes or until a toothpick inserted comes out clean. Cut into 16 slices.


  1. […] working my way through a stack of pumpkin recipes (inspired by the insanely good and still-on-top pumpkin bread) for a recipe collection to share, but meanwhile I’ve been making dinner for my family every […]