One of my favorite things about Thanksgiving is food. In fact, I can just smell pumpkin pie baking any time of year and it brings back memories of family and friends at the Thanksgiving table together. Well, speaking of good smells, I wanted to share a recipe I recently received. Put this dish out on the Thanksgiving table and watch it disappear!
Hoping you have a truly blessed Thanksgiving holiday!
Pumpkin Bread Recipe
1 cup canned or cooked and pureed pumpkin
½ cup cinnamon applesauce
1 ½ cups sugar
½ cup water
Ener-G egg replacer for 2 eggs
1 2/3 cups flour
½ tsp baking powder
1 tsp baking soda
½ tsp nutmeg
¼ tsp ginger
¼ tsp cloves
½ tsp salt
Pre-heat oven to 350 degrees. Lightly grease a 9 inch bread pan.
Whisk together the sugar, pumpkin, applesauce, water and egg replacer and set aside. In a separate bowl, combine the remaining dry ingredients.
Slowly add the dry ingredients to the wet ingredients, stirring well to combine. Pour into prepared pan, and sprinkle a bit of extra sugar and spices on top if desired (optional).
Bake for about one hour, or until a toothpick inserted in the pumpkin bread comes out clean. Serve your pumpkin bread warm with vegan margarine or non-dairy cream cheese.
Bryan J. Lima, SFR
Licensed Sales Associate