Northwest Pumpkin Bread

Sometimes, baking can help soothe the soul. A gentleman in my church died last week and it’s his funeral today. I won’t be able to go due to conflicting wedding things, but baked goods were requested for the gathering – and that’s the least I can do. The original title of this recipe was Downeast Maine Pumpkin Bread, but I changed several ingredients and added a couple more – including apple cider and applesauce. Since Washington is the home of the most delicious apples anywhere, I think this is now a Northwest Pumpkin Bread.

Northwest Pumpkin Bread

Northwest Pumpkin Bread

1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup applesauce
2/3 cup apple cider
2 cups white sugar
1 cup brown sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 rounded teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground pumpkin pie spice

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, applesauce, oil, cider and sugar until well blended. Whisk slightly the eggs with the vanilla and add to the wet ingredients. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves and pumpkin pie spice . Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 60 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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