Monday, October 3, 2011

Pumpkin bread revisited

Marla posted a yummy recipe for pumpkin bread 2 autumns ago.  It is my go-to pumpkin bread recipe now.  Or at least several times a year after I've bought the 3 pack of jumbo cans from Costco.  It is really tasty, but something about the cup of oil in each recipe makes it seems extra not-so-healthy.  So today I made two batches; one using half oil and half applesauce, and the other subbing all the oil out for applesauce.  Both batches turned out great, so I think I'll go with all applesauce from now on.  There is a link above for the original post, and I'll copy it again below.

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil (substitute some or all with 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

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour two bread 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 60 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

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