Pumpkin Bread

It's Fall, and that means Pumpkin...all things pumpkin.  Rolls, biscuits, pancakes, muffins, cakes, pies, cookies, and of course...Pumpkin Bread.

This is one of my favorite pumpkin bread recipes.  It's not overly sweet, and it's not overly spiced - it's just right.  It's really versatile, feel free to use whatever flour, sugars, or nuts you have on hand...it'll still be fantastic! 

This recipe makes TWO loaves

Here's what you're gonna need:

DRY:
1 1/2 C. White Whole Wheat Flour (King Arthur)

2 C. Unbleached White Flour

2 tsp. baking soda

2 tsp. baking powder

3/4 tsp. salt

1 1/2 tsp. cinnamon

1/2 tsp. cloves

3/4 tsp. nutmeg

WET:

1/2 C. Organic Extra Virgin Coconut Oil

1/2 C. unsweetned applesauce
3/4 C. brown sugar
scant 1/2 C. granulated sugar
 4 eggs
1 (15oz) can Pumpkin puree


Big fat handful of chopped Walnuts

Preheat oven to 350, and lightly coat two ceramic bread pans with butter.


In a large bowl, whisk together all the dry ingredients, set aside.  In a medium bowl, whisk together sugars, oil and applesauce until well blended.  Add eggs, one at a time, beating after each addition.  Whisk in Pumpkin and mix well. 


Using a rubber spatula, mix wet ingredients into dry ingredients and gently turn over itself until it is just combined.  Gently stir in nuts.


Spread evenly into pans (batter will be thick) and bake 40-50 minutes or until toothpick comes out clean.  Cool in pans 10 minutes, then remove to rack.


Cool completely, or just dive in, slice off a steaming piece and slather on some real butter!!!! 

Oh YUM!!!!