Monday, October 13, 2008
This is one of our family's favorite quick breads. I got the original over at Tammy's Recipes and made a few modifications to make it healthier. This time, I used homemade pumpkin puree that I had in the freezer from last year and it turned out perfect....so I think it's safe to say that pumpkin freezes extremely well!
Recipe: (yields 2 loaves)
2 3/4 cups sugar
1/2 cup unsweetened applesauce
1/2 cup oil
2/3 cup water (I used 1/2 cup because my pumpkin puree was pretty soupy)
2 cups pumpkin (or one 15 oz can)
1 cup chopped nuts, optional
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
2 t. cinnamon
1 1/2 t. salt
1 t. nutmeg
2 t. baking soda
1 T. baking powder
Preheat oven to 350.
In a large mixing bowl, combine sugar, applesauce, oil, and eggs. Stir in water and pumpkin and nuts, if using. (I just use a few nuts to sprinkle on top of one loaf).
In a separate bowl, combine remaining ingredients, mixing well. Add to creamed mixture and beat until smooth.
Pour into two greased and floured loaf pans, sprinkle nuts on top if desired. (I like walnuts)
Bake for 60 minutes, or until a toothpick comes out clean.
Cool for 10 minutes, then remove to cool on a wire rack. Best to wait until cool before cutting, but this bread sure does taste good fresh out of the oven!
Freezes beautifully if well wrapped in foil.