A little note about egg subtitute: If you are not vegan then go ahead and use 2 eggs or 2 egg whites for this recipe. If you are vegan, then a good egg substitute is EnerG Egg Replacer which you can find at Whole Foods. Or you can simply substitute 2 Tbsp of cornstarch mixed with 4 Tbsp of water.
Whatever you choose to do, this is super yummy and low fat and low calorie, so there is no reason to feel guilty for eating half the pan (as I did when we made it over the weekend).
Pumpkin Bread
1/2 cup sugar
1 cup canned pumpkin
1/2 cup applesauce
1/2 cup water
egg substitute equivalent to 2 eggs
1 2/3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Directions:
Combine first five ingredients in a small bowl and beat well. In a separate bowl, combine remaining ingredients and mix well. Gradually add to pumpkin mixture and beat well.
Use a non-stick 9x 5 loaf pan (or a non-teflon pan *very lightly* sprayed with Canola Oil cooking spray). Pour batter into loaf pan and bake at 350 degrees for 60 to 70 minutes or until toothpick inserted in the middle comes out clean. Cool 10 minutes in the pan before moving to wire rack.
Recipe taken from: http://vegweb.com
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