Pumpkin Bread

17 Dec

Easy Recipe, lots of sugar (not as healthy as it could be), but yummy. Tastes even better the next day, after the flavors have had some chance to ‘age’. Freeze one for later use or go ahead and give it away.

Yield: 3 Loaves
* 1 (15 ounce) can pumpkin puree
* 1/2 cup applesauce
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1 1/2 teaspoons salt
* 2 tsp pumpkin pie spice

Directions

1. Preheat oven to 350 degrees F. Grease 3 5×9 inch loaf pans.
2. In a large bowl, mix together the wet ingredients. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

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