Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

This is from So Fat, Low Fat, No Fat Desserts cookbook and I thought it was just divine.

Ingredients Nutrition


  1. Preheat the oven to 350.
  2. Prepare two 8-inch loaf pans by coating them lightly with vegetable oil cooking spray and lining the bottoms with waxed paper.
  3. Combine the applesauce and sugar in a large bowl.
  4. Mix until blended, then whip in the egg substitute.
  5. Stir in the pumpkin.
  6. In a separate bowl, combine the flour, baking powder, salt, baking soda, cloves, nutmeg, and cinnamon.
  7. Whisk until thoroughly blended.
  8. Gradually add the flour mixture to the egg mixture.
  9. When nicely blended, pour into the prepared pans.
  10. Sprinkle with the chopped nuts, if desired.
  11. Bake for 60 to 70 minutes, or until a toothpick inserted in the center of the bread comes out clean.
  12. Cool in pans for 15 minutes.
  13. Remove from pans; remove waxed paper and finish cooling on rack.
  14. Serve with whipped topping or glaze with a powdered sugar glaze if desired.

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