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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Downeast Maine Pumpkin Bread, Low-Fat (cont.)