Circle B Kitchen
Yield: Makes 2 loaves (8 ½ x 4 1/2)
This is a very moist, flavorful bread. I use a slightly chunky applesauce, so there are bits of apple in the bread too. I've tried all different kinds of canned pumpkin, but for some reason, the Libby's brand always seems to impart the most flavor.
Adapted from Bon Appetit
¾ cup white sugar
1 cup brown sugar
1/2 cup vegetable oil
¼ cup molasses
½ cup applesauce
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 to 1 cup raisins
½ cup chopped walnuts (or more if you like it nuttier)
Preheat oven to 350°F. Butter two 8 ½ x 4 ½ -inch loaf pans.
Beat the sugar and oil in a large bowl to blend. Mix in the eggs, applesauce, molasses and pumpkin.
In a separate bowl, sift the flour, allspice, cinnamon, nutmeg, baking soda, salt and baking powder together. Stir the flour mixture into the pumpkin mixture in 2 additions. Mix in the walnuts and raisins, if desired.
Divide the batter equally between prepared pans. Bake until a tester inserted into the center comes out clean, about 40 to 50 minutes. Transfer to racks and cool 10 minutes. Using a sharp knife, cut around the edge of the loaves to loosen. Turn loaves out onto racks and cool completely.