Since I like to save my refined white flours and sugars for chocolate cakes, I took a traditional pumpkin bread recipe and adapted it to make a healthier, heartier version. By substituting whole-wheat flour for the regular white flour, and adding in fresh applesauce for some of the oil, I was able to fit in complex carbohydrates and fiber without losing any flavor. Plus, I was able to use up some of those apples scattering my yard. Other healthy additions could include: more applesauce in lieu of the oil and a portion of the sugar; oat bran in place of some of the flour; flax seeds for a nutty crunch.
3 cups whole-wheat flour
1 cup sugar
1-1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
Three eggs
1-1/2 cups pumpkin puree
1/2 cup chopped tart apples
1/2 applesauce
1/2 cup vegetable oil
1 cup golden raisins
1/2 cup chopped walnuts
Heat oven to 350° F degrees. Butter two loaf pans.
Mix first nine ingredients in a bowl. In a separate bowl, beat together eggs, pumpkin, apples, applesauce, and oil. Add in dry ingredients and mix until just moistened. Stir in raisins and walnuts.
Bake for 1 hour 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pans for about fifteen minutes; remove from pans and cool on rack.
