Pumpkin Bread

Pumpkin Bread

3 1/3 cup flour (half all-purpose/half whole wheat)
2 tsp. baking soda
3 tsp. nutmeg
1 tsp. ginger
3 tsp. cinnamon
1 1/2 tsp. salt
3 c. sugar
1/2 canola oil
1/2 cup unsweetened applesauce
2/3 c. water
2 c. pumpkin (fresh)
4 eggs

Sift together dry ingredients. In separate, combine oil, applesauce, and eggs. Blend until smooth. Alternating adding dry ingredients and pumpkin until smooth. Pour into loaf pans and bake for 45 min to 1 hour depending on loaf size. Cool slightly in pans then turn onto rack to cool. Refrigerate or wrap in foil and freeze.

Source: Velma Zumbach, Zumbach Farms, Coggon, Iowa
Ayrshire Recipe Collection, 1985