As my recent posts will contest there are two things you can know for certain. I love pumpkin and I love finding new recipes to mingle with my old. Recently I made an old favorite of mine for Grumpy and his daddy to take on a hunting trip with them.

As the aroma of pumpkin, cinnamon, nutmeg, cloves, and ginger waft through the house it makes me feel some comfort. Baking or even cooking is a way for me to relax. It doesn’t matter if the sun is shining or the rain is falling. As long as I am cozy and warm in my home filled with spicy aromas I am happy.

The original recipe calls for a whole cup of oil and 2/3 cup of water. When I made this the very first time I forgot the water. It didn’t make a bit of difference and I loved the way the bread turned out so much that I don’t bother to add it when I do make it. I use only 1/2 cup of oil and 1/2 cup applesauce instead of a whole cup of oil. It also called for 3 cups of sugar but I used 2 cups granulated sugar and 1/2 cup loosely packed Spenda Brown Sugar Blend.

Pumpkin Bread
adapted from

1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup applesauce
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.