Fall is here and with it, pumpkins everywhere and pumpkin recipes too. What better way to start or end a fall day than with a slice of fresh pumpkin bread?
This not-too-sweet but flavorful bread is simple enough to make that the kids can join you in preparing it.
We wrap up the extra loaves and bring them to friends and teachers as little gifts. It’s also great to bring as a dish to a Halloween party or for Thanksgiving dinner as a festive alternative to pie. You can serve the bread warm with butter( my favorite way) or room temperature or from the fridge cold.
The following pumpkin bread recipe yields 2 loaves.
Ingredients:
3 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 3/4 cups sugar
1/3 cup cooking oil
1/3 cup applesauce
1 pound can of pumpkin puree
4 eggs or 2 eggs plus 3 egg whites
2/3 cup water
Directions:
Heat oven to 350. Grease two 9x5x3 loaf pans.
Stir the flour, baking powder, baking soda, cinnamon and nutmeg in a medium bowl: set aside.
In a large bowl, blend sugar and oil until fluffy.
Add eggs, pumpkin, applesauce and water.
Gradually blend in flour mixture; mix until fully blended.
Pour into prepared pans. Bake 45 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool completely before slicing.
Can be frozen in proper freezer bags for up to 2 months.
* As a variation, you can add 1/4 cup raisins, or 1/4 cup chopped walnuts. Serve and enjoy.
* The applesauce cuts down on the fat grams but using 2/3 cup oil is fine too
* The applesauce cuts down on the fat grams but using 2/3 cup oil is fine too
