Pumpkins, pumpkins and more pumpkins! I love pumpkins. Not only are they tasty, but they are packed with nutritional benefits too! They are packed with antioxidants, such as carotenoids and lutein, which help fight oxidation in the body and help prevent certain cancers. Aside from antioxidants, they are packed with iron, zinc and fiber. So with that in mind, bake away!!

There are many different ways you can use pumpkin puree to make delicious holiday treats. Whether it’s for your family, or for you to give away, here is one tasty, butter and oil-free pumpkin bread for you to share. Enjoy!!

Delicious Pumpkin Loaf
Serves 8-10

2 large organic eggs
1/2 cup unsweetened applesauce
3/4 cup brown sugar
8 oz pumpkin puree (canned or homemade)
1/3 cup water
1 ½ tsp ground ginger
1 ½ tsp ground cinnamon
1 tsp ground allspice
½ tsp ground cloves
1 cup whole wheat flour
¾ cup white flour
1 tsp baking soda
¼ tsp baking powder
¾ tsp sea salt
¼ cup toasted walnuts, chopped
olive oil spray
Optional: ½ cup dark chocolate chips or carob chips

Preheat oven to 325 degrees F. Spray a 9” x 5” loaf pan with olive oil spray or nonstick spray.

In a large mixing bowl, combine sugar, applesauce and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon, and clove.

In medium bowl, combine flour, soda, salt, baking powder, walnuts and chocolate chips if using. Add dry ingredients to pumpkin mixture and blend by hand just until all ingredients are mixed.

Bake in preheated oven until toothpick comes out clean, about 35-40 minutes.