Well, it’s finally December!
Between the piercing winter gusts, the smell of snow, and the decorating of Christmas,
I decided fresh, warm pumpkin bread was a necessity of the evening.
So into the kitchen I went…
Here’s my rendition of pumpkin bread:
15oz of canned pumpkin
1 1/2 cups sugar
1/3 cup vegetable oil
1/3 cup apple sauce
2 teaspoons vanilla
4 large eggs
2 cups all purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup plus one handful dried cranberries
1 handful chopped dried apricots
1 handful sliced almonds
1. Move over rack to low position so that tops of pans will be in the center of the oven. Heat oven to 350 degrees. Grease bottoms only of two loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches with shortening.
2. Mix pumpkin, sugar, oil, applesauce, vanilla, and eggs in a large bowl. Stir in remaining ingredients except cranberries, almonds, and apricots. Fold in 1/2 cup cranberries. Divide batter evenly between two pans. Sprinkle almonds, apricots, and remaining cranberries on top of batter.
3. Back 8-inch loaves 50-60 minutes, or until toothpick inserted into the center of the loaf comes out clean. Cool on wire rack.