Laurie’s Pumpkin Bread
Steve’s sister Laurie sent home this incredible dessert bread. The first night he had some I was full – what regret! Sooo good – if it wasn’t for the sugar, we’d have inhaled the whole loaf the first night.
- 2 c pumpkin puree (not pie filling)
- 1 c brown sugar
- ½ c white sugar
- 1 c sweetened applesauce (if using unsweetened, use 1 whole cup of white sugar)
- 3 eggs or ½ c egg substitute
- 3 ½ c all-purpose flour
- 1 Tbsp cinnamon (rounded–for Steve–would be fine, I’m sure)
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp all-spice
- 1 C chopped nuts or raisins (optional) — I’ve never done this one
1) In a large bowl, combine pumpkin, applesauce, sugar and eggs. Mix well.
2) In another bowl, combine flour, baking powder & soda, cinnamon, salt and all-spice. Gradually add to pumpkin mixture. Stir in nuts/raisins, if you used them.
3) Pour into 2 loaf pans that have been sprayed with cooking spray. Bake both at same time for 45-50 minutes @ 350 degrees.
This pumpkin bread is so freakin’ good. Varyn LOVES it, too. This recipe is the final product of one I got online. I’m finally happy with the spice combination, though you could add cloves or more cinnamon…even nutmeg, though I found that too much. I LOVE that it bakes two loaves. You can easily freeze one, and I might even try to do a pumpkin bread French Toast (topped with whipped cream, cinnamon and maybe some blueberries or something) using it. Mmmmmmm