It's rich, soft and fattening, but it's so tasty you won't care that after 300 loaves you'll be as big as a house.
Mix these ingredients together first in a large bowl until well blended:
- 1/2 cup vegetable oil
- 1/2 cup cinnamon applesauce (unsweetened, if possible)
- 2 1/2 cups of white C&H Bakers sugar (the finely sifted granular sugar)
- 1/2 cup light brown sugar
- 2/3 cup water
- 4 large eggs
- 14.5 oz of pumpkin puree (unseasoned)
- 1 cup of raisins
Now in a separate bowl, mix these ingredients:
- 3 1/2 cups flour (King Arthur's all-purpose unbleached is my favorite)
- 1 1/2 teaspoons salt (regular salt, not sea salt)
- 1 teaspoon fresh, finely ground cinammon
- 2 teaspoons baking soda
- 1 teaspoon nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon finely ground cloves
Now bring it all together and make some awesome "bread":
- Preheat your oven to 350 degrees (based on Michigan altitude)
- Grease & flour three LIGHT COLORED 7 x 4 x 3 bread loaf pans. I prefer Fat Daddio's pans for even baking and super clean-up
- Add your dry ingredients to your wet ingredients and blend together by hand. You only need to blend until you see no more dry flour, and then give it another 10 stirs.
- Pour even amounts into your three pans. The pans should be about 2/3 full.
- Bake on the middle rack for 60 minutes. It's best to check for doneness at 50 minutes with a toothpick.
- Replace pumpkin puree with sweet potato puree
- Replace the 1/2 cup of applesauce with 1/2 cup of oil for slightly moister bread
- Replace raisins with cranberries
- Omit raisins completely, the bread will still be delicious
- Replace nutmeg, cinammon, cloves and ginger with 2 teaspoons of pumpkin pie spice
If you want to shut your heart down but die happy, then you can make some sweet icing for the top of your warm bread. Just blend together 2 cups of powered sugar, 3 to 4 tablespoons of milk and 1 teaspoon of real vanilla.