Pumpkin Tea Bread

Jajaja's Note:

This is from So Fat, Low Fat, No Fat Desserts cookbook and I thought it was just divine.

• Total Time: 1 hrs 25 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Serves: 20

Yield: 2.0 loaves

• 1 cup applesauce
• 3 cups granulated sugar
• ¾ cup egg substitute
• 2 cups canned solid-pack pumpkin
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt (optional)
• 1 teaspoon baking soda
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ¼ cup finely chopped nuts (optional)
• whipped topping (optional) or powdered sugar , glaze (optional)

Directions:

1. Preheat the oven to 350.
2. Prepare two 8-inch loaf pans by coating them lightly with vegetable oil cooking spray and lining the bottoms with waxed paper.
3. Combine the applesauce and sugar in a large bowl.
4. Mix until blended, then whip in the egg substitute.
5. Stir in the pumpkin.
6. In a separate bowl, combine the flour, baking powder, salt, baking soda, cloves, nutmeg, and cinnamon.
7. Whisk until thoroughly blended.
8. Gradually add the flour mixture to the egg mixture.
9. When nicely blended, pour into the prepared pans.
10. Sprinkle with the chopped nuts, if desired.
11. Bake for 60 to 70 minutes, or until a toothpick inserted in the center of the bread comes out clean.
12. Cool in pans for 15 minutes.
13. Remove from pans; remove waxed paper and finish cooling on rack.
14. Serve with whipped topping or glaze with a powdered sugar glaze if desired.