I'm still on a pumpkin high. I just can't get enough of it! I could have it for breakfast, lunch, or dinner. Summer, winter, spring, fall. You name it!
Thanks to pinterest and my lovely roommate, I was introduced to this recipe.
It was originally a pumpkin loaf with a layer of cream in the center, but I think it tastes just as good, if not better without it!
And so, when I went back home for break, I just had to make it. I mean, how could I miss out on an opportunity to have more pumpkin?
I
don't
know..
and soo... here it is! I hope you'll like it as much as I do!
Recipe inspiration here!
Pumpkin Bread:
Ingredients:
1-1/2 c. pureed pumpkin
1/2 c. unsweetened applesauce
1 whole egg
3 egg whites
1 2/3 c. whole wheat flour
1/2 c. Stevia Cup For Cup sweetener
1/2 c. granulated sugar
1 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground nutmeg
Begin by preheating the oven to 350 degrees.
Britt placed all of the dry ingredients together in a medium bowl: flour, Splenda, white sugar, baking soda, ground cinnamon, and nutmeg.
While I worked on the wet ingredients!
I used an electric mixer to beat the applesauce, pumpkin, egg, and egg whites until smooth.
Combine the wet and dry ingredients by slowly pouring the dry ingredients into the wet. Make sure to avoid over mixing so the bread doesn't become tough.
Pour the batter into a greased loaf pan. Even out the batter by giving the pan a gentle shake.
We let ours bake for around 45 minutes and found that the center of the bread was still pretty doughy and moist. Which is okay for me because I love the doughy consistency! You can bake it a little longer to make it more to your liking, but it will still be a bit moist because pumpkin is moist to begin with.
Doesn't this look AMAZING?! I took it to school, and my roommate and I ate it up like that!
Eat up this low - cal snack or store it in an airtight container for later!
I'm warning you though... it might not last that long (:
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