Downeast Maine Pumpkin Bread, Low-fat

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 20
• 1 cup chopped pecans
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 1 teaspoon vanilla extract
• 2 cups sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons table salt
• 1 teaspoon ground cinnamon
• 1 teaspoon grated nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 raisins

Recipe

• 1 preheat oven to 350°f grease and flour three 7x3 inch loaf pans, two 8x5 loaf pans, or two regular sized muffin pans.
• 2 toast pecans in a dry non-stick skillet over medium-low heat until light golden-brown and fragrant. spread out on a plate and set aside to cool.
• 3 in the work bowl of a stand mixer, combine pumpkin puree, eggs, oil, applesauce, vanilla and sugar. mix on medium-low until well-blended.
• 4 in a large bowl, sift together flour, baking soda, salt, and spices. reserve 1/3 cup of dry mixture. add remainder to mixer a few large spoonsful at a time and mix on low until almost combined; a few streaks of flour should remain. remove bowl from mixer base.
• 5 toss cooled nuts and raisins with reserved dry mixture. sprinkle over the top of the batter and fold in with a spatula until well-mixed.
• 6 divide evenly between prepared pans. (if using muffin cups, fill each 2/3 full.) bake in preheated oven; muffins will need about 40-45 minutes (start checking at 30 minutes). small loaves will need 50-55 minutes, large loaves 60-70 minutes. all are done when a toothpick inserted in the center comes out clean.