Pumpkin bread made somewhat more beneficial with fruit purée rather than oil! The ideal Fall treat to fulfill a pumpkin hankering and extraordinary for sharing.
I state marginally increasingly sound since I realize regardless it has a great deal of sugar. Be that as it may, it DOES make 3 portions so remember that. Such a large number of pumpkin breads do have a great deal of sugar, and I attempt to make solid fixing swaps when I can. Thus the fruit purée. So while I state more beneficial, I don't mean sound. I'm including this more in the solace sustenance classification.
Since this makes enough for 3 portions that implies you can in any case have a portion all to yourself even subsequent to giving two away! That is, on the off chance that you can discover two individuals you cherish enough to share this current with.It's extraordinary to make for blessings, potlucks, or enormous family suppers.
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Ingredients
- 1 15 oz. can pumpkin puree
- 3 cups sugar
- 1 cup applesauce
- 2/3 cup water
- 4 large eggs
- 3 1/2 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 tablespoon pumpkin pie spice
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mix together pumpkin puree, sugar, applesauce, water, and eggs.
- In a separate bowl, mix together flour, baking soda, salt, and pumpkin pie spice.
- Add flour mixture to pumpkin mixture and stir until blended.
- Pour into bread or cupcake pans (will make 3 medium loafs or 36 cupcakes). Bake at 350 for 45 to 55 minutes for bread, 25 to 35 minutes for muffins, or until knife inserted in center comes out clean.
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