I've this recipe for a while and had been meaning to make it since before Thanksgiving, yet never got around to it. So now that I'm on vacation and have to classes to attend, I decided it was as good a times as any to finally make some pumpkin bread. I love making breads because there's always plenty to share. Not to mention it makes the house smell homey. Below is a recipe I got from Allrecipes that I substituted oil for applesauce. Enjoy!
Original recipe makes 3 - 7x3 inch loaf pans1 (15 ounce) can pumpkin puree
4 eggs
1 cup applesauce
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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