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Yields: Approximately 36 servings (Makes (3) 8x4” loaves) (61 G )
Created by: Erin Dow
Prep Time: 10 minutes
Cook Time: 60 minutes
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
Directions
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.