BeccaOH
Almost Self-Reliant
Pumpkin Bread
1 (15 ounce) can pumpkin puree
4 eggs (used 4 small duck eggs)
1/2 cup Canola oil
1/2 cup unsweetened applesauce
2 cups brown sugar
2/3 cup white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1 1/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup chopped walnuts
1/2 cup raisins (or more )
Grease and flour two 9x5 inch loaf pans (I did one of those and 3 mini loaves approx 3x5). Preheat oven to 350.
In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, and sugars until well blended. In a separate bowl, blend together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for approximately 1 hour and 10 minutes (or 40 minutes for mini loaves). Loaves are done when toothpick inserted in center comes out clean.
1 (15 ounce) can pumpkin puree
4 eggs (used 4 small duck eggs)
1/2 cup Canola oil
1/2 cup unsweetened applesauce
2 cups brown sugar
2/3 cup white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1 1/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup chopped walnuts
1/2 cup raisins (or more )
Grease and flour two 9x5 inch loaf pans (I did one of those and 3 mini loaves approx 3x5). Preheat oven to 350.
In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, and sugars until well blended. In a separate bowl, blend together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for approximately 1 hour and 10 minutes (or 40 minutes for mini loaves). Loaves are done when toothpick inserted in center comes out clean.