Pumpkin Bread

Ingredients

• Pumpkin

  Canned, with salt

  2 ½ cup or 613g

• Egg

  Whole, fresh eggs

  4 medium or 176g

• Oil

  Submarine Sandwich - Wegmans

  8 tbsp or 112g

• Applesauce

  Unsweetened, without added ascorbic acid, canned

  ½ cup or 122g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Brown sugar

  1 ½ cup packed or 330g

• Sugar

  White, granulated sugar

  1 ½ cup or 300g

• Wheat flour

  Whole-grain

  3 ½ cup or 420g

• Baking soda

  Leavening agents

  2 tsp or 9g

• Salt

  Table

  1 ½ tsp or 9g

• Cinnamon

  Spices, ground

  1 ½ tsp or 4g

• Nutmeg

  Spices, ground

  1 tsp or 2g

• Cloves

  Spices, ground

  ½ tsp or 1g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

Directions

1. Kick the tires and light the fires to 350 degrees. Grease two standard loaf pans and set aside.
2. Mix your eggs, pumpkin, oil and applesauce in a large mixing bowl.
3. Mix in your sugars.
4. In another smaller bowl, whisk together all your dry ingredients.
5. Add the wet to the dry, and try not to over mix, because we are baking with persnickety pumpkin, after all, and nothing gets tougher when over mixed than pumpkin does.
6. Mix everything together until just combined. If wanted, you may add nuts an raisins at this point.
7. Divide the batter between the two prepared pans. Tap the pans gently on the counter to release any air bubbles.
8. Bake in the oven for 55-65 minutes or until a cake tester or knife inserted comes out clean.
9. Remove and cool for 10 minutes then remove the loaves from the pan.
10. Cool completely then store in an airtight container or wrap in plastic wrap to keep fresh.
11. Recipe by: Karlynn Johnston (source: https://www.thekitchenmagpie.com/pumpkin-bread-loaf-recipe/)

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