1½ c. sugar
3 whole eggs plus 1 egg white
¾ c. unsweetened applesauce
¼ c. vegetable oil
2 15-oz. cans pumpkin puree
½ tsp. salt
4 c. white whole-wheat flour
½ c. soy flour
¼ c. flax meal
½ c. wheat bran
4 tsp. baking soda
2 tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves
½ tsp. ginger


Preheat oven to 350°. In a large bowl, combine the wheat flour, soy flour, flax meal, wheat bran, baking soda and spices. Mix until combined. In another bowl, beat together the sugar and eggs until the sugar is dissolved, about 2 minutes with a hand mixer, then add in the pumpkin puree, apple sauce, oil and salt. Add the wet ingredients to the dry ingredients and stir until batter comes together. It will be thick. Divide among three greased 8×4-inch bread pans, smooth the tops and bake for approximately 50-60 minutes or until a toothpick inserted in the center comes out clean.
Bread can be wrapped and frozen for up to 6 months. Thaw in the refrigerator for 24 hours or slice before freezing and then thaw and reheat at the same time in the toaster.

Cookies made with this batter require between 10 and 20 minutes of baking, depending on size. Muffins take 20 minutes. A toothpick inserted into the middle should come out completely clean in both cases. Don’t be afraid to check the progress of the baking: this is a very sturdy batter.