Story behind the recipe: Every autumn my mother bakes Pumpkin Bread and serves it with Thanksgiving dinner.
Description of the dish: My mother never added nuts or raisins. Her bread was smooth and moist.
Makes two loaves.
Time to prep: 30 minutes
Time to cook: About 1 hour 15 minutes at Boulder's altitude
Ingredients:
- 2 cups sugar
- 2/3 cup applesauce (or olive oil)
- 4 eggs
- 1 large can pumpkin (29 oz.)
- 3 1/3 cups flour
- 1/2 tsp baking powder
- 2 tsp baking soda
- 1.5 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup water
- Optional: 1 cup chopped total of walnuts, crushed almonds, raisins or Craisins
Cooking Instructions:
- Pre-heat oven to 350 degrees Fahrenheit.
- Beat sugar and applesauce (or oil) together.
- Beat in eggs, 1 at a time.
- Stir in pumpkin.
- Sift together flour, baking powder, cinnamon and salt.
- Add alternately with water to batter.
- Optional: stir in nuts and/or raisins/Craisins.
- Spoon batter into buttered and floured bread loaf pans.
- Bake in 350 degree oven. At 5,000 feet above sea level, bake 70 minutes check with a knife. Continue to bake until a knife inserted into center comes out clean (at sea level, this takes about 55 minutes).
Recommended side dishes: Great with a bit of butter!
Submitted by: Susan A. Legler, College of Engineering and Applied Science
