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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 12 |
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The base recipe here was given to me by a friend of mine (named Amy). I made a few alterations to lighten it up bit. I've also included variations to kick it up according to preference/allergies. Putting it here for safe-keeping. Hope you enjoy as much as we did! Ingredients:
3 cups sugar |
1 cup applesauce (original recipe called for oil here. same amt) |
4 eggs |
2 cups canned pumpkin |
2/3 cup water |
3 1/3 cups all-purpose flour |
2 teaspoons baking soda |
1 1/2 teaspoons salt |
1 teaspoon ground cinnamon |
1 teaspoon nutmeg |
1/2 cup pecans, chopped (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour 2 loaf pans.
3. Mix sugar and applesauce (or oil) with mixer.
4. Add eggs and blend.
5. Add pumpkin and blend.
6. Add water and blend.
7. Combine remaining ingred. in seperate bowl and add gradually.
8. Fill pans equally and bake for 1 hour or until brown.
9. Variations:
10. You may omit the nuts all together.
11. Glaze them or put icing on top after they have cooled.
12. You may add nuts to the batter & use a stressal-type topping (added before baking to give them a nicer appearance and more of a crunch.
13. (I've tried all varieties and they were all a hit).
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