Pumpkin Bread

Pumpkin Bread

1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1 cup water (more might be needed)
1/2 cup white sugar
3 1/2 cups whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

1 1/2 teaspoons stevia

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. We like to bake on a greased cookie sheet and serve like brownie squares instead of loaves.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. If baking on cookie sheet it only takes 20 minutes.

Variations:

High Protein and Fiber: Add 1-2 cups mashed pinto or black beans to wet ingredients. Adjust the water so you have brownie batter consistency. The low sugar & fat variation can be combined with this variation to increase nutrient density.

Chocolate Chip Pumpkin Bread: Add 1 cup semi-sweet chocolate chips to dry ingredients. Don’t even waste time with milk chocolate.