Ann’s super yummy and fairly healthy
pumpkin bread
1 ½ cup sugar
¼ cup applesauce
½ cup vegetable oil
2 eggs, beaten
1 cup buttermilk OR 2 tsp lemon juice combined with milk to make one cup
15 ounce can of pumpkin (approximately 1 ¼ cups, of fresh pureed pumpkin)
1 cup oats, ground in a blender or food processor
2 ½ cups flour
1 tsp salt
2 tsp baking soda
2 teaspoons ground cinnamon
¾ teaspoon ground cloves
¾ teaspoon ground nutmeg
1 teaspoon ground ginger
(optional: 1 cup of chopped pecans)
Blend the sugar, applesauce and vegetable oil well.
Add the beaten eggs and buttermilk and pumpkin and blend thoroughly with an
electric mixer.
Add all of the dry ingredients and mix until the batter is well blended.
This makes 2 regular loaf pans of pumpkin bread, or 5 miniature loaf pans.
For large loaves, bake at 350 degrees for approximately 65-75 minutes, until
done.
For small loaf pans, bake at 325 for approximately 40- 50 minutes.