![\"\"](\"http:\/\/boydsnest.org\/news\/wp-content\/uploads\/2008\/10\/img_6994.jpg\" "\\"img_6994\\"")
<\/p>\nAs soon as the air started turning cooler, I couldn’t resist the urge to bake up a batch of my favorite autumn treat. <\/p>\n
<\/p>\n
I’ve actually “published”:http:\/\/annagram.org\/extras\/pumpkinbread.html this recipe before elsewhere, but wanted to give it a second lift on this site — and also note a few more changes I’ve made from the original “epicurious version”:http:\/\/www.epicurious.com\/recipes\/food\/views\/SPICED-PUMPKIN-BREAD-840. This recipe is quite flexible — experiment with other add-ins or spices. I hope you enjoy it as much as we have!<\/p>\n
p{color:gray}. Photo: Lucy is enjoying one of these muffins!<\/p>\n
h3. Spicy Pumpkin Bread<\/p>\n
1 c brown sugar
\n1 c granulated sugar
\n½ c vegetable oil
\n½ c unsweetened applesauce
\n3 large eggs
\n16 oz canned solid pack pumpkin
\n3 c all-purpose flour
\n2 t ground cloves
\n2 t ground cinnamon
\n2 t ground ginger
\n1 t baking soda
\n½ t salt
\n½ t baking powder
\n1 cup raisins (or toasted nuts, or dried cranberries, or chocolate chips, or…)<\/p>\n
Preheat oven to 350\u00c2\u00b0. Butter and flour two loaf pans (9x5x3). (I often line the bottom of the pan with a buttered piece of parchment paper for extra insurance against sticking.) Beat sugars, oil, and applesauce in a large bowl to blend. Mix in eggs and pumpkin. Sift the flour and the next 6 ingredients (through the baking powder) in another large bowl. Stir the flour mixture into the pumpkin mixture in two additions. Stir in the raisins (or other nubbins of your choice).<\/p>\n
Divide the batter equally between the prepared pans. Bake until a tester inserted into the center comes out clean \u00e2\u20ac\u201d about 1 hour and 10 minutes. Transfer to racks and cool 10 minutes.<\/p>\n
Using a sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.<\/p>\n
*Muffin Variation*<\/p>\n
Line 12 (for a half batch) or 24 (for a full batch) muffin tins with foil muffin liners. Prepare batter. Fill muffin cups 2\/3 full. Bake at 350\u00c2\u00b0 for 25 min. Cool in pans 10 minutes. Turn muffins out onto racks and cool completely.<\/p>\n
Serve with softened butter or cream cheese, or just enjoy this tasty bread on its own!<\/p>\n","protected":false},"excerpt":{"rendered":"
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