This is a moist, healthy pumpkin bread recipe that has the perfect amount of flavor. No butter or oil added. My family loves it. Sprinkle a brown sugar and cinnamon mixture over the top before baking, if desired.
Preheat the oven to 375 degrees F (190 degrees C). Spray an 8 1/2 x 4 1/2-inch loaf pan with cooking spray.
Combine flour, wheat germ, chocolate chips, baking soda, baking powder, cinnamon, cloves, and ginger in a large bowl.
Mix applesauce, pumpkin, and sugar together in a small bowl. Add wet ingredients to dry ingredients; mix until well combined. Transfer to the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Per Serving: 221 calories; protein 6.2g; carbohydrates 45.1g; fat 3.8g; sodium 255.4mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.