Pumpkin Applesauce Bread is best when it’s baked ahead so the flavors have time to meld. Serve warm and drizzled with honey (pictured), slathered with cream cheese or whipped cream to make a seasonal comfort food that says, “happy, happy” with every delicious bite. This recipe is one of many apple pumpkin recipes from my cookbook, Sweet Apple Temptations.
Pumpkin Applesauce Bread
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
4 eggs or 1 cup egg substitute
1/4 cup brown sugar, firmly packed
1 cup granulated white sugar or Splenda
1/2 cup oil
2 cups unsweetened applesauce
1-16 ounce can pumpkin
1/2 cup chopped nuts, currants or raisins, optional
Preheat oven to 350°. Sift together first 7 ingredients and set aside. In a large bowl, beat together eggs and granulated white sugar until creamy; gradually add oil and beat until well mixed.
Mix applesauce and pumpkin into sugar oil mixture; add sifted ingredients and mix well.
Pour into greased, floured and parachment-lined 9 x 5-inch loaf pan. Bake for 45-50 minutes, or until toothpick comes out clean from center of loaf and bread begins to pull away from sides of pan.
Cool for 10 minutes; turn out of pan onto cooling rack. Cool thoroughly before cutting into 1-inch slices. Yield: 1 loaf, approximately 10-12 slices.