Pumpkin Bread (Lowfat-ish)
2 scant cups sugar
2 cups white flour
1 and 1/2 cups whole wheat flour
1 tablespoon baking soda
1 1/2 teaspoons salt
1 tablespoon cinnamon
1 tablespoon nutmeg
1/4 cup vegetable oil
2/3 cup applesauce
2/3 cup water
2 egg substitute 'eggs'
2 cups canned pumpkin OR 2 1/2 cups fresh
OK! Step 1 is always: Preheat the oven (to 350).
Mix the dry ingredients (sugar through nutmeg) in a large bowl! If you don't want (or don't have) whole wheat flour, go ahead and use white for both. It's just a tad healthier for you with the whole wheat in there.
In a smaller bowl (not small, just smaller than ginormous bowl #1) go ahead and mix up your 'eggs' and mash the banana with it. Then add the water, applesauce, and oil and stir!
Add the wet ingredients into the dry ones. Make sure your batter isn't too dry--we'll address this after you add the pumpkin.
Add the pumpkin! This is pumpkin bread, is it not? Well, maybe it's pumpkin-banana-apple bread, but the main theme is delicious pumpkin, so get to it!
Is your batter too dry? If it is, try adding more water (a few tablespoons and remixing). If you're adding like 1/4 cup (i.e. 4 tablespoons) extra water, be sure to throw in 1 tablespoon extra veggie oil to balance it all out.
OK! Now bake in your preheated oven at 350 for somewhere between 1 hour 15 minutes and 1 hour 30 minutes. But, because everybody's ovens are different, definitely give it a quick poke with a knife or toothpick to check if the inside is still gooey (both should come out clean when inserted into the middle) after one hour.
Let it cool for a tiny bit.
It's really good pumpkin bread. Mine was less dense than my mom's eggy version, actually. This is pretty fluffy, for pumpkin bread.