Pumpkin Bread

I have already posted some Pumpkin Chocolate Chip Bread and some Pumpkin Caramel Bread so I figure it's time to post some plain and pure Pumpkin Bread.

This recipe makes a gigantic loaf that is moist and dense and very sweet. Perfect for a crisp fall day.

Years ago I hung out with a fabulous group of mom's. They have all since moved out of my neighborhood, but before they all left we got together for a recipe swap. This delicious recipe is from that swap. Thank you Gina for letting me share your recipe!

Pumpkin Bread

1 1/2 cups pumpkin
1/2 cup oil (I used canola- as I was dumping it in I remembered I wanted to try coconut)
1/4 cup applesauce
2 cups sugar
3 eggs
2 1/3 cups flour (I used 2/3 cup white wheat flour- because that's all I had- and the rest white flour)
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon
3/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp pumpkin pie spice

Mix ingredients and place in a greased and floured pan or muffin cups. Bake at 350 degrees until a toothpick comes out clean. About 30 minutes for muffins and 45-60 minutes for a loaf, depending on size.

I only have one regular sized loaf pan and I used that for this bread. It made a giant loaf, like 2-3 inches taller than my pan. And because it was so big, I had to bake it about 70 minutes. So if you have two loaf pans, you might want to split it. However, I think it is delicious as one giant loaf.

Enjoy!