I know…I know…MORE pumpkin recipes!  I apologize to those of you who are pumpkin haters…but I dearly LOVE pumpkin & can’t get enough!!  So, here ya go – one more pumpkin recipe.  A big thanks to my friend, Kerry Flaker for turning me onto this amazing, hearty, pumpkin-y bread!

Ingredients

• 1-1/2 c sugar
• 1 c canned pumpkin
• 1/2 c unsweetened applesauce (see NOTES)
• 1/2 c water
• 2 eggs
• 1-2/3 c flour
• 1 t baking soda
• 1 t baking powder
• 1 t salt
• 1 T (yes, that’s a Tablespoon, folks!) cinnamon
• 1 T (yep, another Tablespoon) ginger
• 1 t cloves
• 1 t allspice
• 1/2 t nutmeg
• 1 c dried cranberries or raisins
• 1/2 c pumpkin seeds
• 1/2 c sunflower seeds
• 1/2 chopped almonds or walnuts

Preheat oven to 350 deg.

Combine sugar, pumpkin, applesauce, water & eggs in a bowl & mix well. In another bowl combine flour, baking soda, baking powder, salt & spices. Mix into wet ingredients. Add dried fruit & nuts/seeds & mix well.

Oil or butter a 9″ x 5″ loaf pan. Pour batter into prepared pan. Bake for 65-75 min or until toothpick inserted into middle comes out clean. Cool for 15 min in pan. Remove from pan & cool completely on wire rack. Enjoy!

NOTES:

• The applesauce is a substitute for fat. I have subbed in olive oil & canola oil (1:1 ratio) when I have not had applesauce on hand. All work great!
• Kerry’s original recipe called for 1 T nutmeg, 1 T allspice & 1/2 t cloves. I found the nutmeg a bit overpowering…and I really like cloves! So I have adjusted the ratios over time. Feel free to adjust to your own taste as well!
• The nuts & seeds are, of course, all optional. I love ’em! But you may not!