A Winter Favorite

Good for breakfast or a late night snack. For as long as I can remember pumpkin bread has been apart of every holiday and vacation. After Halloween the house fills with the aromas of pumpkin and spices. But my favorite memory was during the summer, when the Richardson Family baked loafs of pumpkin bread for our annual camping trip to the beach. This recipe is a from my family and it's incredibly moist.

 

Here is my recipe:  

1 Large Can Pumpkin Puree

1 cup apple sauce

1/4 cup oil

4 cups sugar

2 eggs

5 cups flour

4 tsp baking soda

1 tsp salt

1 tbsp cinnamon 

1 tbsp nutmeg

1 tsp clove

1 tsp allspice 

Preheat oven at 350 degrees
Mix all wet ingredients together in a large bowl with sugar. Let the sugar dissolve as you mix, then add each egg, one at a time. Mix all dry ingredients together in a separate bowl, sieve if you want. Slowly add dry into the wet mixture on low speed. Do not over mix. 
Pour batter into loaf pans or one large 9 x 13 in pan. Its up to you. I love mini loaf pans. Bake for 1 hour and 15 min. Or until a knife comes out clean. 
Let cool down for 20 minutes, serve with whipped butter or just by itself. It's that good and the next day it's even better.

I like to give loafs of pumpkin bread away to friends and family as gifts, especially during the holiday season. The mini loafs are just as cute. I first wrap the loaf in wax paper, then in foil. It keeps the bread incredibly moist. 

 Recipe from MaryAnn Toevs!