Monday, November 5, 2012

It's about to be holiday time again; time for baking yummy treats!

This pumpkin bread turned out absolutely perfect!! I made some modifications to the original recipe which worked out beautifully. I will be making this for our Thanksgiving potluck at work, and Thanksgiving dinner at my parent's house. The link to the original recipe is located at the bottom. Try it out and let me know what you think.

1 cup white sugar
1 cup brown sugar
1/2 cup coconut oil
1 cup applesauce
3 large eggs
1 (15 ounce) can solid pack pumpkin
3 cups all-purpose flour
3 tablespoons dark corn syrup
2 teaspoons grated fresh ginger
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350°F
Butter and flour two 9x5x3 loaf pans or 3 muffin tins
Beat sugar and oil in a large bowl to blend.
Mix in eggs, pumpkin, ginger and apple sauce.
Sift flour, cinnamon, nutmeg, baking soda, salt, baking powder into another large bowl.
Stir into pumpkin mixture.
Divide batter equally among prepared pans (muffin tins).
Bake until tester comes out clean, about 1 hour for loaves, 30 min for muffins.
Transfer to cooling racks and cool for 10 minutes.
Turn out onto racks and cool completely.

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