It's fall. When I was younger, I hated fall because it marked the end of summer. But as an adult I have come to love all the colors and flavors of fall.
I had some pumpkin puree leftover from another recipe and wanted to make some pumpkin bread. The leftover pumpkin was only about one cup and I wanted to make two to three loaves. So, here's what I came up with.
Pumpkin Applesauce Bread
3 cups whole wheat flour
1 teaspoon of salt
2 cups sugar
2 teaspoons baking soda
1 cup pumpkin purée*
1 cup natural applesauce (or an additional cup of pumpkin puree)
1 cup olive oil
4 eggs, beaten
2 teaspoons pumpkin pie spice (mixture of cinnamon, ginger, cloves and allspice)
1/2 cup chopped pecans or walnuts
* Canned puree can be used, but if you prefer to make the purée from fresh pumpkins, cut a pumpkin in half, scoop out the seeds and stringy insides (saving the seeds to roast of course), lie face down on a sprayed baking sheet. Bake at 350°F until soft, about 45 minutes to an hour. Cool for about a half hour and then scoop out the flesh. (Or, work with pumpkin pieces and roast or boil them until tender, then remove and discard the skin). You can freeze any pumpkin that you don't use.
1 Preheat oven to 350°F. Combine the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, oil, eggs, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
3 Pour into three greased 9x5x3 inch loaf pans. Bake 50-60 minutes until the center of the loaf rises and becomes firm or cracks and springs back when touched.
Give one to your neighbor and enjoy the other two!
embracing a sustainable lifestyle as a Locavore ... using locally grown and produced ingredients whenever possible ...