Almond Raisin Pumpkin Quick Bread Recipe

INGREDIENTS:

1 1/2 cup sugar
1/2 cup applesauce
1/2 cup water
2 eggs
1/2 cup raisins
2 ozs. toasted almonds
1 cup canned pumpkin
1 2/3 cup sifted flour
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves

DIRECTIONS:

Combine first 7 ingredients (through pumpkin) in a small bowl and beat well.
In a separate bowl, combine remaining ingredients and mix well. Gradually add pumpkin mixture and beat well.
Pour batter into nonstick 9×5-in. loaf pan (or grease and flour a regular 9×5-in. loaf pan).
Bake in a preheated 350A?A?F. oven for 65 to 70 minutes or until toothpick inserted in the middle comes out clean. Let cool for at least 30 minutes.

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Pumpkin Chutney Bread

INGREDIENTS:

2 c Unbleached all-purpose flour
1/2 ts Salt
1 ts Baking soda
1/2 ts Baking powder
2 ts Ground cinnamon
2 ts Ground ginger
1/2 ts Grated nutmeg
1/2 c Vegetable shortening
3/4 c Firmly packed brown sugar
2 lg Eggs, beaten slightly
1 cn (16-ounce) solid pack pumpkin
1 Bottle (9-ounce) Major Grey’s Mango Chutney
1/2 c Coarsely chopped pecans
1/2 c Slivered dried apricots

DIRECTIONS:

Preheat the oven to 350 degrees. Butter and lightly flour a 9-by-5-inch loaf pan. Combine the flour, salt, baking soda and powder, cinnamon, ginger and nutmeg in a bowl and set aside. In a large bowl, cream the shortening and sugar together with an electric mixer until smooth. Beat in the eggs and pumpkin puree until well combined. With a wooden spoon, stir in the= chutney and then the flour mixture to make a moderately thick batter. Mix in the pecans and apricots just until distributed evenly. Spoon the batter into the prepared loaf pan and bake until a toothpick inserted in the center of the bread comes out clean, 60 to 70 minutes. Let the bread cool in the pan for 15 minutes and then invert it onto a rack, turn right side up and let cool completely. Slice into 1/2 inch thick slices and accompany with butter, if desired.

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Foolproof Pumpkin Bread

INGREDIENTS:

3 1/2 cups flour (1/2 all-purpose, 1/2 whole wheat)
2 cups vegan sugar
2 tablespoon baking powder
1/2 teaspoon salt
2 tablespoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
1 cup applesauce (or oil)
2 cups canned pumpkin
1/2-2/3 cup water
substitute equivalent of 4 eggs
1 cup chopped nuts (optional–I like pecans)

DIRECTIONS:

Mix flour, vegan sugar, salt, baking powder, and spices. Add pumpkin, apple sauce, water, egg substitute (I like Ener-G) and mix well. Add nuts if desired. Pour into a greased bread pan and bake for about 1 hr at 350 degrees.

It is important to make sure the batter is not too runny–if it is the bread will not bake completely! Can add more flour to soak up extra liquid or use less applesauce/water. I also like to add more baking powder to make the bread rise well. Enjoy!!

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