This very moist, cake-y pumpkin bread recipe was no different. The original had buckets of sugar and not enough spices, so I fixed it and here you go:-)
FAT FREE DAIRY FREE VEGAN PUMPKIN BREAD
350* Oven - 60-75minutes - Makes 2 loaves
Lightly oil your bread pans and set aside.
2 C. canned pumpkin (from 15 oz can)
1 C. unsweetened applesauce or mashed banana
2 C. brown or cane sugar (you can use less if you wish to cut down further)
1 C. Water
Ener-G Egg Replacer for 4 eggs (or 4 flax seed meal 'eggs', i.e. 1/3C flax meal w/ 1/2C water)
3 1/3 C. flour
1 t baking powder
2 t baking soda
1 t nutmeg
1 t cinnamon
1/2 t ginger
1/2 t cloves
1 t salt
Blend wet and dry well with a spatula and divide into the two oiled pans. Sprinkle sugar or cinnamon/sugar mix on top. Bake in center of oven for about 75 minutes or until a knife inserted comes out clean. Let cool. The taste is much better the second day.
Fat free means no nasty oil all over your hands and coating your precious blood vessels! Next time I make this I think I will reduce the sugar by a full 1/2 C. and I'm sure no one will even notice. Enjoy!