Laura Nicholson’s Pumpkin Spice Bread
Laura Nicholson From Bloomfield Hills, Michigan, already has her head in the game, with a fall treat on the way — pumpkin spice bread — plus beef sticks, chocolate-covered cherries, some face masks and a Dunkin' Donuts gift card for her Loyola student. Here is her recipe:
Makes 3 regular or 6 mini-loaves
1 1⁄2 cups water
3 cups packed dark brown sugar
1⁄2 cup olive oil
1⁄2 cup applesauce
4 large eggs, whisked
1 can (15 ounces) pumpkin puree
3 1⁄2 cups flour (can use half whole-wheat, half all-purpose with no difference in texture/taste)
2 heaping teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground cloves
Walnut pieces (optional)
Set oven rack in middle and preheat oven to 350 degrees. Using butter or vegetable oil spray, grease 6 mini bread pans or 3 regular bread pans.
In a large mixing bowl, whisk water, brown sugar, oil, applesauce, eggs and pumpkin.
In a separate large bowl, whisk together flour, leavenings and spices. Fold wet into dry, being careful not to overmix.
Divide batter evenly among prepared pans. (Sprinkle walnuts pieces across top, if desired, before baking.) Bake in preheated oven until firm and golden brown (50 minutes for small pans, 70 minutes for larger pans). Insert a knife into center to check for doneness; it should come out clean. If the top seems to be browning too quickly, loosely lay a piece of aluminum foil across the pans. Let cool on a rack.
This loaf freezes well: wrap tightly in plastic wrap twice before freezing.