Kelly Marie

PUMPKIN BREAD

[Vegan, Low-Fat, Low-Sugar]

Makes 2 Loaves

**Thanks Darcy Pingel**

Note: This bread was an experiment of mine on a Sunday afternoon. I've been cutting refined sugar out of my diet, but wanted a pumpkin-y treat and this is what I came up with! What will result is a very moist pumpkin bread with a light banana flavor. You may need to throw a sheet of  foil over the top of the crust toward the end of the baking process so it doesn't get too dark.

 

12 packets Stevia (I use Truvia Brand - find in baking aisle)

1/2 cup Agave Nectar (Find in health food store)

1 cup Applesauce (No Sugar Added)

3 Bananas, mashed

2 cups Whole Wheat Flour, sifted

1 1/2 cups All-Purpose Flour, sifted

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 15-ounce can pumpkin

DIRECTIONS:

Preheat Oven to 350 degrees. Grease two loaf pans. In a large bowl, beat Stevia, Agave Nectar, Applesauce and Bananas until combined. Set aside. In another bowl, combine flours, soda, salt, cinnamon and nutmeg. Slowly add to fruit mixture until combined. Divide batter between two loaf pans. Bake at 350 for 1 hour.  Serve with your favorite (low-fat, vegan, whatever) buttery spread or spray!