Ingredients
- 2 cups homemade pumpkin or butternut squash puree (or 1 (15 ounce) can pumpkin puree)
- 4 eggs
- 1/2 cup vegetable oil
- 3/4 cup unsweetened applesauce
- 1/2 cup water
- 2 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans (or three 12-count muffin tins).
- In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake in the preheated oven for about 50 minutes for bread or 15-20 minutes for muffins. Loaves/muffins are done when toothpick inserted in center comes out clean.
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