There was something deep down inside of me that just NEEDED to make something from pumpkin. So...onward with the pumpkin bread.
This recipe is for a big batch! But I made it so large because what the heck are you going to do with half a can of pumpkin...this recipe uses it all! I ended up with a large loaf of bread and 12 big muffins. Lots to share!
Pre-heat the oven to 350 degrees. Grease your pans.
Combine these ingredients in a mixing bowl and blend well:
2 c. sugar
1 c. packed brown sugar
2 c. canned pumpkin (one regular-size can)
1 c. apple sauce
1 c. water
2 eggs (to make vegan: use 2 T Ener-G Egg Replacer and 8 T of water)
Combine these ingredients in a separate and larger mixing bowl, stir well:
3 1/3 c. flour (I used some white and some whole wheat)
2 t. baking soda
1 t. baking powder
1.5 t. salt
2 t. cinnamon
1.5 t. powdered ginger
1 t. ground nutmeg
1/4 t. ground cloves
OPTIONAL 3/4 c. walnuts
Add the liquid mixture to the dry and stir well. Pour the batter into the pans and place on the center rack of the oven.
Bake until a toothpick inserted in the middle comes out clean. Muffins: approx 20-25 min. Loaves: approx 60-75 min.