I found this new recipe for pumpkin bread and “tweaked” it a bit, of course. How this is my new favorite breakfast and dessert treat. I ended up making 1 loaf and then took the rest of the batter and made into muffins. Hope you love it too.
Soup and Pumpkin shakes will begin at the Dairy Keen on October 3 rd . Hope to see you soon.
1 can (15 oz.) pumpkin puree
½ Cup Vegetable or Canola Oil
½ Cup Applesauce
1 ¼ Cup Brown sugar
1 ¼ Cup white Sugar
1/3 Cup Orange Juice or apple juice
1 teaspoon Vanilla
3 1/2 Cup all-purpose flour
2 teaspoons baking soda
1 ½ teaspoon salt
1 ½ teaspoon cinnamon
1 ½ teaspoons pumpkin spice mix
1 Cup chocolate chips or raisins OR
1 Cup chopped walnuts or pecans
Preheat oven to 350 degrees. Grease and SUGAR two 9×5 bread pan. Can also make muffin tins, makes about 36 muffins, grease and sugar the muffin cups.
In a blender jar combine the pumpkin, eggs, oil, applesauce, sugars, juice, and vanilla. Blend until combined. Set aside.
In a large mixing bowl combine the flour, soda, salt and spices. Add the pumpkin mixture to the flour mixture. Add the chocolate chips or raisins and nuts. Stir to just combine.
Pour into prepared pans. Bake for 65-70 minutes for bread and 20 minutes for muffins OR until toothpick comes out clean. Cool for about 10 minutes, and the remove from pans.
To make Gluten Free; use Gluten Free Flour in place of all-purpose flour and add 3/4 teaspoon xanthium gum. To activate the xanthium gum, mix the combined mixture on medium speed for 3 minutes. Bake in THREE bread pans instead of two and test to see if done after 50 minutes. It makes great GF muffins too.