Thursday, October 13, 2016

Cooking with Food Storage: Pumpkin Applesauce Bread

This recipe uses wonderful fall flavors to make a tasty breakfast quick bread. I have modified it slightly to use all shelf stable ingredients. You can see the original recipe hereMy modifications are listed next to the original ingredients.

I doubled the recipe to make two loaves. I gave one to the Missionaries from my church.

Pumpkin Applesauce Bread
1 1/2 cups white whole wheat flour (I grind my own from winter white wheat berries.)
1 tbs pumpkin pie spice 
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 eggs (Since this is cooking with food storage, I used whole egg powder.)
1 heaping cup pumpkin puree
1/2 cup unsweetened applesauce (I used slightly sweetened chunky cinnamon applesauce that I made and canned myself.)
1/2 cup honey
1 tsp vanilla extract (I made my own.)

Streusel topping
1/4 cup oats
1/4 cup brown sugar, not packed
2 tbs butter, melted (I used reconstituted butter powder and then added 2 teaspoons of olive oil.)
1 tbs flour (I used plain store bought flour for this.)

Spray a 9 x 5 bread pan. (I used PAM.) For the bread, mix all the dry ingredients together in one bowl.  In a separate bowl, mix together all the wet ingredients (reconstituted eggs, pumpkin, applesauce, honey and vanilla extract.) As an alternative for the eggs, you can put the egg powder in with the dry ingredients and add the water to the wet ingredients. 

Stir all ingredients together just until combined.

Pour into a prepared pan and run a spoon over the top to smooth it out. In another bowl, mix together all ingredients for the streusel.

Sprinkle on top of the bread. 

Bake at 350 degrees for 40 - 50 minutes. Since I made two, I left mine in for 50 minutes.

Next time I make it, I am going to use two tablespoons of the pumpkin pie spice. I like the pumpkin flavor to really shine!.

Healthy, low fat and good!  Only took about 15 minutes to mix up! You should try it!

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