My goal was to create a simple quick bread recipe using leftover pumpkin puree. it had to be low-fat and not too sweet so that it could be served with Thanksgiving dinner OR as part of a dessert buffet.

I practically concocted it with my eyes closed, yet it turned out incredibly delicious! (I love when the unexpected happens.) The recipe makes a super moist quick-bread that tastes rich and satisfying, yet it’s low fat, and easy on the waistline! The batter can also be used to make muffins.

Ingredients (Use organic and/or local ingredients when available.):  

  • 2 cups whole-wheat flour
  • 4 ounces applesauce
  • 1/2  cup organic raw sugar
  •  2 large eggs
  • 2 cups pumpkin puree (canned or fresh)
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8th teaspoon ground cloves
  • 1/8th teaspoon ground nutmeg
  • 1/4 cup pumpkin seeds
  • Cooking spray (olive oil)
Preheat oven to 400 degrees Fahrenheit. In a large bowl, whisk together flour, sugar, salt, baking soda and spices. In a medium bowl, whisk together applesauce, eggs, pumpkin puree and vanilla. Slowly fold the wet ingredients into the dry, combine well but don’t over mix. Spray an eight-inch by eight-inch baking dish with cooking spray. Pour the batter into the prepared baking dish and sprinkle with the pumpkin seeds. Bake for 25-30 minutes, checking for doneness. Let cool for 15 minutes. Run a knife around the edges of the pan to loosen and un-mold.  Serves 12.
Nutrition Facts per serving (92 grams): 155 calories, 2.5 g fat, 30 mg cholesterol, 215 mg sodium, 2 g fiber, 29 g carbohydrates, 4.4 g protein, excellent source of beta-carotene, good source of iron, high in selenium.