Freckles in April: Whole Foods Recipe: Pumpkin Bread, Two Ways

Thursday, November 4, 2010

Whole Foods Recipe: Pumpkin Bread, Two Ways

Oh, pumpkin bread. How I love you. How I wish with all the depths of my sugar-deprived heart I could slather you with cinnamon cream cheese frosting. But alas. Sugar is not a whole food and our 3 months are not up yet.

These are two rather different recipes. The first came to me already whole foods friendly and doesn't pretend to be a super sweet, frosting friendly loaf. But it really was delicious and it only makes one loaf, which is kind of nice when you're the only one in your house who eats pumpkin bread. The second is a much sweeter, more dessert-y variety of pumpkin bread and I ended up freezing the second loaf because I was in danger of completely overdoing it.

I think this first recipe kicked off my pumpkin love affair this year. I saw it and thought, "NEEEED." And our shelves have been heavy with canned pumpkin ever since.

Pumpkin Bread
Find the full recipe over at The Food Illusion. I didn't make any changes!

This second recipe caught me at a particularly sugar-fiendy moment. I wanted a big, soft sugar cookie with inch-thick frosting so badly it hurt. I was kind of getting a little depressed about it, actually. Then I saw this recipe, read through the ingredients and thought, "I can adapt this!" And went to work. I won't pretend the result is even better than the original (which I haven't had, but I imagine is amazing), but it did the trick. Sweet, moist bread, perfect for snacking during naptime when I have a few minutes to sit on my butt and do nothing but enjoy myself.

Also, even though I used sucanat, I should mention that sugar is sugar no matter how you cut it. This recipe only pretends to be good for you.

Pumpkin Bread
Adapted from here

3 1/2 cups whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
dash nutmeg
3 cups sucanat
3/4 cup applesauce
1/4 cup oil
4 eggs
2 cups canned pumpkin

Preheat oven to 350 degrees. Mix all ingredients and pour into two greased bread pans. Bake for one hour or until a knife inserted in the center comes out clean (about an hour and 10 minutes for me).

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