Today is the first edition of my fall baking series. Each Thursday until the end of October (or until my jeans don’t button, whatever comes first), I’m going to feature an autumn-themed treat. And so, I humbly present to you:
It’s lightened up with unsweetened applesauce and fiber-licious flaxseed; it also contains a bit less sugar than traditional pumpkin bread. I mean, it’s not going to be added to the “vegetable” section of the food pyramid any time soon, but it’s healthy-ish.
Click to download a printable recipe.
- 1.5 cups whole-wheat flour
- 3/4 cup ground flaxseed
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground allspice
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 8 ounces canned unsweetened pumpkin
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsweetened applesauce
- 1 egg
- 1 egg white
- 1/3 cup fat-free milk (I used almond milk)
- 1/2 cup dried cranberries (I omitted)
1). Preheat the oven to 350°. Coat a 9-inch x 5-inch loaf pan with cooking spray.
2). Mix the flour, flaxseed, baking soda, baking powder, salt, and spices in a large bowl. Whisk the pumpkin, sugars, applesauce, eggs, and milk in a medium bowl. Pour over the dry ingredients and gently stir together. If you’re using cranberries, fold them in. Pour into the loaf pan.
3). Bake about 40 minutes, until a toothpick inserted in the center comes out clean. Let stand for 10-15 minutes, then remove from the pan to let it cool completely.
And a bit of apple butter on top does juuust the trick.
Apple Cinnamon Baked French Toast (in my humble opinion, the best recipe on this blog!)