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INGREDIENTS:

1/2 c Apple sauce
1 c Cooked; pureed pumpkin
2 Egg substitute equivalent -or- 2 Egg whites; for the non-vegans
1/3 c Water
1 3/4 c Of flour
1 ts Baking soda
1 c Sugar
1/2 ts Salt
1 ts Cinnamon
1/2 ts Nutmeg and ginger
1/4 ts Allspice and powdered cloves
1/2 c Currants (optional)

DIRECTIONS:

Beat together first four ingredients. Add baking soda, sugar and salt. Mix. Stir in flour and mix until just combined. Add all spices and currants. Stir in. Spray 3 baby loaf pans with PAM and fill each about 2/3 full. Bake in a 350 F oven for 45 minutes.

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INGREDIENTS:

2/3 c Shortening
2 2/3 c Sugar
4 Eggs
2 c Canned pumpkin
2/3 c Water
3 1/3 c Flour
1/2 ts Baking powder
2 ts Baking soda
1 ts Cinnamon
1 ts Ground cloves
1 1/2 ts Salt
2/3 c Nuts

DIRECTIONS:

Cream shortening and sugar; beat in eggs, pumpkin and water. Sift together flour, baking powder, baking soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth pint jars, filling 1/2 full. Bake at 325 degrees for 45 minutes. When done, remove jars one at a time; wipe sealing edge with paper towel and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep up to 1 year. Makes 8 pints.

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INGREDIENTS:

1/2 tb Yeast
3 c Bread flour
3 tb Sugar, brown
1/2 tb Salt
3 ts Pumpkin pie spice
1 c Pumpkin
3 tb Oil
2 Eggs

DIRECTIONS:

Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start.