Okay, so maybe it's not really a secret . . . more like an obsession with anything and everything pumpkin. I get giddy when I see the cans magically appear on the shelves this time of year. It's like the green light for fall flavors.
Believe it or not, I haven't always been a fan of pumpkin. I used to be hopelessly devoted to pecan pie. Growing up in South Carolina we had a plethora of pecans, especially in my hometown where Young Pecan Company is located. My grandma would make sure there was at least one pecan pie at every Thanksgiving and Christmas celebration, and that used to be the only dessert I went for. . .until my Aunt persuaded me to try her pumpkin bread.
It was love at first bite.
This recipe has all the stuff I love about a good pumpkin bread. It makes 2 loves (quantity people...it's vital), super moist, and the aroma fills the entire house when it's baking.
Talk is cheap. Recipes are money. So here you go . . .
3 cups sugar
1 cup applesauce*
4 eggs
3 1/4 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp pumpkin pie spice**
3/4 cups water
1 3/4 cups canned pumpkin
*I used applesauce instead of oil
**Apple pie spice works as well
In a large bowl, beat sugar and applesauce on medium speed until well combined. Add eggs, beat well, and set aside.
In a separate bowl combine the dry ingredients. Add the dry ingredients alternately with the water to the egg mixture, beating well after each addition. Beat in pumpkin.
Grease and flour two 9x2 loaf pans and divide batter evenly between the pans. Bake in a preheated oven at 350 degrees for 55-60 minutes or until it passes the toothpick test.
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