Pumpkin Bread

First off, sorry for no TWD yesterday. I really really wanted to make the apple crisp, but I had no apples, and after going to wal-mart twice in one day, a third time really wasn't happening. I'll make it later in the week and post it for next Tuesday.

Tonight, I was in the mood to bake (its starting to become a problem). I figured I'd make something pumpkin-y since I had half of a gigantic can stored in the fridge from the pumpkin roll I made this past weekend. I chose to make my fall back pumpkin bread recipe from Paula Deen, but *a little* healthier.

This time I made the recipe with applesauce instead of oil, and half white whole wheat flour half regular all purpose flour instead of straight out all purpose. I also cut the sugar from 3 cups to 2.5, you could probably get away with a little less, but I wouldn't go under 2. That's just me though :) It ended up really moist, but didn't dip a little in the middle and get a bit gooey like the normal bread does. I think this change is a keeper!

Here's the recipe with my changes:
Adapted from Paula Deen's The Lady and Son's Savannah Country Cookbook.

Ingredients:
2 1/2 cups sugar
2 teaspoons baking soda
1 cup unsweetened applesauce
1 teaspoon salt
4 eggs
1 teaspoon ground cinnamon
2 cups canned pumpkin
1 teaspoon ground nutmeg
2/3 cup water
1/2 teaspoon ground cloves
1 1/2 cups all-purpose flour
1/2 cup chopped pecans
1 1/2 + 1/3 cups white whole wheat flour

Preheat oven to 350 degrees. Spray two loaf pans. Mix sugar and applesauce with mixer. Add eggs and blend. Add pumpkin and blend. Add water and blend. Combine remaining ingredients and add slowly. Fill pans equally and bake for 50 minutes to one hour until golden brown.