{things i made} pumpkin loaf
I'm not sure how this has happened but "pumpkin" season is coming to an end. Tomorrow night I'll bake a pumpkin pie for Thanksgiving–how exciting is that!?–but sadly after turkey day, the ingredient loses just a bit of its shine. Still, I love baking with it in the fall–check out this post to see just some of the recipes I've made–and this moist bread reminds me exactly why. There's something almost savory about its taste, I suppose because its so hearty and nutrient rich. This bread is very easy to put together also easily adjustable (more or less sugar or spices). Just be mindful of the baking time and be sure to cook it all the way–undercooked pumpkin anything is not so yummy.
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2 cups pumpkin puree
2 cups applesauce
1.5 teaspoons vanilla
4 eggs
1 cup water
1.5 cups sugar
3 1/3 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon ground cloves
3/4 teaspoon allspice
1 teaspoon salt
rolled oats, for topping
1. Preheat oven to 350. Grease two 9 x 5 inch loaf pans and dust with a little flour.
2. In a large mixing bowl, beat together pumpkin, applesauce, sugar, water, vanilla and eggs until well blended.
3. Add the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, allspice, and salt, into a separate bowl and stir until combined.
4. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Divide the batter evenly between the two pans. Sprinkle with rolled oats.
5. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in center comes out clean. Allow bread to cool for 10 minutes before removing from pans.
