No-Dairy Harvest Pumpkin Apple Bread
3 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 ½ teaspoon salt
3 cups granulated sugar or 2 cups granulated sugar with 1 cup packed brown sugar
1 (15oz) canned pumpkin puree
8 egg whites or 1 cup egg beaters
½ cup vegetable or canola oil
½ cup unsweetened applesauce
½ cup apple juice, water or soy milk
1 large baking apple, peeled, cored and diced (such as Granny Smith)
Preheat oven to 350 degrees
Grease and flour (2) 9x5 loaf pans.
Combine flour, cinnamon, baking soda and salt in a large bowl.
Combine sugar, pumpkin puree, egg whites, oil, applesauce, and juice in a large mixer bowl; beat until just blended.
Add pumpkin mixture to flour mixture; stir just until moistened. Fold in diced apples. Spoon batter into prepared loaf pans. Bake for 1 hour 10 minutes or until pick inserted in center comes out clean.
Cool in pans on wire rack for 10 minutes; remove to wire racks to cool completely.
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