Pumpkin bread

Do you like the pumpkin bread at Starbucks? I found this recipe that is pretty close. Give it a try. Your house will smell so good when you bake it, and it is a real fall treat! Since I signed up to bring food to the October meeting, I will make it again and bring it along for you to try!

 As you can see from my photo, I garnished mine with pumpkin seeds. I used raw, unsalted seeds and they toasted nicely as the pumpkin loaf baked. If you prefer, you can make muffins instead. Just reduce the baking time to about 20 mins.

INGREDIENTS

• 1cup sugar
• 1cup brown sugar
• 3/4cup vegetable oil
• 1⁄2cup smooth applesauce
• 3large eggs
•             2          Tablespoons molassess
• 1(15 ounce) can solid pack pumpkin
• 1 1⁄2cups all-purpose flour
• 1 1⁄2cups  whole wheat flour
• 3/4teaspoons ground cloves
•            1 1/2 teaspoon ground ginger
• 4teaspoons ground cinnamon
• 2teaspoons ground nutmeg
• 1teaspoon baking soda
• 1⁄2teaspoon salt
• 1⁄2teaspoon baking powder
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• DIRECTIONS

  1. Preheat oven to 350°F.
  2. Butter and flour two 9x5x3 loaf pans.
  3. Beat sugar and oil in a large bowl to blend. Add molasses.
  4. Mix in eggs, pumpkin, and apple sauce.
  5. Sift flour, cloves, cinnamon, ginger, nutmeg, baking soda, salt, and baking powder into another large bowl.
  6. Stir into pumpkin mixture in 2 additions.
  7. Divide batter equally among prepared pans (muffin tins).
  8. Bake until tester comes out clean, about 1 hour for loaves.
  9. Transfer to cooling racks and cool for 10 minutes.
  10. Turn out onto racks and cool completely.
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