Pumpkin Bread Reinvented

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Breads

Pumpkin Bread Reinvented

Even though this recipe is titled Pumpkin Bread please promise me you won't wait until the fall to try this incredible treat. With the delectable balance of pumpkin puree, applesauce, and that nutmeg biting the palate, this is one of those breads that has you reaching for "just one more bite". Enjoy

Combine in a large bowl;

3+ 1/3 cups flour (can be all purpose or mix in a percentage of whole wheat)

2+ 1/3 cups of white sugar

2tsp baking soda

1tsp baking powder

pinch of salt (I only have sea salt in this house)

½ tsp cloves

1 or 2 tsp grated nutmeg (I use lots and you really can taste the difference when you rasp it yourself)

Wisk together;

1 14oz tin pure pumpkin puree (aprox 1+3/4 cups)

½ cup applesauce

4 eggs

½ cup oil

Mix into dry ingredients until just combined and at this point the batter is all yours – my favorite addition are plump golden raisins – add up to a cup of your favorite flavor or even a ½ cup of two! Have fun. I have started using more nutmeg in place of the cinnamon lately due to guest allergies and boy – is fresh grated nutmeg addictive. We even top some of our pastas with it.

Pour into 2 greased loaf pans (9x5) / 350 for 50-60 minutes depending on the intensity of your oven (I use a mild mannered gas oven but a trick with a hotter electric is a old baking tray on the bottom rack – it really does diffuse the intensity of the bottom element). Once a toothpick inserted in the centre comes out clean remove from the oven and cool 10 minuets before popping out of your pan.

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