Pumped-Up Pumpkin Bread

August 12th, 2010 by in ,

Yield: Approximately 36 servings (Makes (3) 8x4” loaves)

Pumped-Up Pumpkin Bread

Ingredients

  • 1 ½ c sugar
  • 3 whole eggs plus 1 egg white
  • ¾ c unsweetened applesauce
  • ¼ c. vegetable oil
  • (2) 15 oz. cans pumpkin puree
  • ½ t. salt
  • 4c. white whole wheat flour
  • ½ c. soy flour
  • ¼ c. flax meal
  • ½ c. wheat bran
  • 4t. baking soda
  • 2t. cinnamon
  • ½ t. nutmeg
  • ½ t. cloves
  • ½ t. ginger

Instructions

Preheat oven to 350 degrees. In a large bowl combine the wheat flour, soy flour, flax meal, wheat bran, baking soda, and spices. Mix until combined. In another bowl, beat together the sugar and eggs until the sugar is dissolved, about 2 minutes with a hand mixer, then add in the pumpkin puree, apple sauce, oil, and salt. Add the wet ingredients to the dry ingredients and stir until batter comes together: it will be thick. Divide among three greased 8×4” bread pans, smooth the tops, and bake at 350 degrees for approximately 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Bread can be wrapped and frozen for up to 6 months. Thaw in the refrigerator for 24 hours, or better yet, slice before freezing, then thaw and reheat at the same time in the toaster.

Cookies made with this batter require between 10 and 20 minutes of baking, depending on size. Muffins take 20 minutes. A toothpick inserted into the middle should come out completely clean in both cases. Don’t be afraid to check the progress of the baking: this is a very sturdy batter.

  • Gnewman1960

    Can’t wait to try it. It looks awsome!

  • Doug

    I wanted to print the pumped up read recipe and could not, where
    can I find it  ?

  • Deb

    I am a strict vegan. Any suggestions on a substitute for the eggs
    so I can make this recipe? It looked scrumptious on the news this
    morning!

  • http://www.facebook.com/profile.php?id=1542590970 Erin Dow

    Hi, Deb- You can mix one tablespoon of flax meal with 1/4 c. water
    (per egg you want to replace) in a blender and add that to your
    recipe in the place of eggs. Some people just soak the flax meal in
    the water for a few minutes, but I find blending it works better. I
    would add another 2-3 tablespoons of vegetable oil to the recipe to
    offset the loss of fat from the egg yolks so you won’t end up with
    a terribly dry end product. I also used the Ener-G egg substitute a
    ton when my daughter had an egg allergy, and it works great and
    it’s vegan. I bought mine here:
    http://store.veganessentials.com/ener-g-egg-replacer-p304.aspx
    Thanks for your question! Erin

  • Sarah

    Is there any substitute for the soy flour? I would love to make
    this and have all of the ingredients available except soy flour

  • Eatswell

    You can just add an equivalent amount of white or whole wheat
    flour. You’ll lose the benefit of the high protein in the soy
    flour, but you’ll still have some tasty bread! Erin