Pumpkin Bread

October 15, 2010

I have my gluten free banana bread for ACDA’s Conductor’s Cup, but since it is October, I wanted to make something for the season.  🙂  I LOVE pumpkins!  Unfortunately this recipe is not GF, but still good!

3 cups of sugar

1 cup of applesauce (substituted for 1 cup of oil)

4 eggs

1 15-oz. can of pumpkin

3 1/2 cups all-purpose flour

2 tsp salt

2 tsp baking soda

1 tsp baking powder

1 tsp nutmeg

1 tsp cinnamon

1 tsp allspice

1/2 tsp ground cloves

2/3 cup water

Preheat oven to 350 degrees and grease 2 5 x 9 loaf pans.  In a large bowl, stir together sugar and applesauce.  Stir in eggs and pumpkin.  In a separate bowl, mix dry ingredients.  Alternating, blend dry ingredients and water into wet mixture.  Divide the batter between the two loaf pans.  *If you have a loaf pan that is dark on the inside, I would suggest putting less mixture in that once because it can cook more slowly on the inside, than on the outsides.*  Bake for 30 to 40 minutes or until toothpick comes out clean.  Let stand for 10 minutes to cool.


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