Kristen Aversano
Posted in: Kid-Friendly, Recipes
Tagged with: , ,

This pumpkin bread is a winner that you will feel good about offering and your children will be excited to eat.

Prepared with egg white, applesauce, vegetable oil and flax meal, it is a heart healthy choice for the whole family. White whole-wheat flour and wheat bran provide whole grain and fiber, while the soy flour adds protein. Top with a tablespoon of nut butter for a snack with a little more than 10 grams of protein!

Freeze ahead of time for the convenience of prepared snacks without the unhealthful trans fat, added sugar or other undesirable ingredients. Pack a frozen slice to enjoy on the go as it can be thawed and ready to eat by lunchtime.

Pumped Up Pumpkin Bread

Pumped Up Pumpkin Bread

Course: Kid-Friendly
Prep time

15

minutes
Cooking time

50

minutes

Ingredients

  • 1½ c. sugar

  • 3 whole eggs plus 1 egg white

  • ¾ c. unsweetened applesauce

  • ¼ c. vegetable oil

  • 2 15-oz. cans pumpkin puree

  • ½ tsp. salt

  • 4 c. white whole-wheat flour

  • ½ c. soy flour

  • ¼ c. flax meal

  • ½ c. wheat bran

  • 4 tsp. baking soda

  • 2 tsp. cinnamon

  • ½ tsp. nutmeg

  • ½ tsp. cloves

  • ½ tsp. ginger

Directions

  • Preheat oven to 350°. In a large bowl, combine the wheat flour, soy flour, flax meal, wheat bran, baking soda and spices. Mix until combined.
  • In another bowl, beat together the sugar and eggs until the sugar is dissolved, about 2 minutes with a hand mixer, then add in the pumpkin puree, apple sauce, oil and salt.
  • Add the wet ingredients to the dry ingredients and stir until batter comes together. It will be thick.
  • Divide among three greased 8×4-inch bread pans, smooth the tops and bake for approximately 50-60 minutes or until a toothpick inserted in the center comes out clean.

Notes

  • Bread can be wrapped and frozen for up to 6 months. Thaw in the refrigerator for 24 hours or slice before freezing and then thaw and reheat at the same time in the toaster.
  • Cookies made with this batter require between 10 and 20 minutes of baking, depending on size. Muffins take 20 minutes. A toothpick inserted into the middle should come out completely clean in both cases. Don’t be afraid to check the progress of the baking: this is a very sturdy batter.
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