Downeast Maine Pumpkin Bread, Low-Fat

"Adapted from recipe #220256 with suggestions from a commenter at allrecipes.com."
 
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Ready In:
1hr 30mins
Ingredients:
15
Serves:
20-24
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ingredients

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directions

  • Preheat oven to 350°F Grease and flour three 7x3 inch loaf pans, two 8x5 loaf pans, or two regular sized muffin pans.
  • 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.
  • In the work bowl of a stand mixer, combine pumpkin puree, eggs, oil, applesauce, vanilla and sugar. Mix on medium-low until well-blended.
  • 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.
  • 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.
  • 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.

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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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