Stonebridge Pumpkin Applesauce Bread

This entry was posted in Apples Fall Vegetables Pumpkin Recipes Fall Vegetables Recipes and tagged community supported agriculture CSA fall recipe gluten free pumpkin bread pumpkin applesauce bread pumpkin bread pumpkin chocolate chip bread pumpkin recipe recipe roasted pumpkin Stonebridge Farm vegetarian recipe on by
Stonebridge Pumpkin Applesauce Bread
A great use for roasted pumpkin and homemade applesauce! Many pumpkin bread recipes use a lot of oil; this recipe replaces much of the oil with applesauce and cuts down the added sugar, too (then you can add dark chocolate chips, if you like). Freshly grated nutmeg is superb here! Makes two large loaves so you can eat one and freeze one for later. If you use a gluten-free flour mix like Bob's Red Mill, you'll have to bake it a little longer than one hour--test as you would for any GF bread.
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Ingredients
  1. 3 1/2 cups flour (mix of 2 1/2 unbleached and 1 whole wheat or use a gluten-free baking substitute like Bob's Red Mill)
  2. 2 tsp baking soda
  3. 1/2 tsp salt
  4. 1 tsp nutmeg & cinnamon
  5. 1/2 tsp ginger
  6. 2 cups sugar (or 1 1/2 if you add chocolate chips or dried fruit)
  7. 1/4 cup oil
  8. 3/4 cup applesauce (or apple/pear sauce)
  9. 4 whole eggs, lightly beaten
  10. 1 cup cooked fresh pumpkin (see note)
  11. 1/2 tsp almond extract (or vanilla)
  12. 2/3 cup water
  13. 1/2 cup dark chocolate chips (optional)
  14. 1/2 cup chopped walnuts or hazelnuts (optional)
Instructions
  1. Preheat oven to 350.
  2. Oil two large bread pans and place parchment paper in the bottom.
  3. In large bowl, combine dry ingredients.
  4. Make a well in the middle and add additional ingredients except chocolate chips or nuts.
  5. Mix until all ingredients are combined.
  6. Stir in chocolate chips and/or nuts.
  7. Pour into prepared pans in equal amounts.
  8. Bake 1 hour if using regular flour. For gluten-free baking mix, test at 1 hour and bake an additional 10-15 minutes, testing for firmness. A GF version will have a softer texture than a wheat version.
Notes
  1. To roast a pumpkin, remove the stem and slice the pumpkin in half from top to bottom on one side; repeat on the opposite side. Scoop out the seeds. Place the pumpkin cut side down on a rimmed baking sheet covered with parchment paper. Bake at 400 degrees for one hour. Stick a knife in the side to check texture. When done, pumpkin should be very soft and the skin may be collapsed. Scoop out flesh and discard shell (chickens love these). Freezes well--be sure to leave room for expansion in container. Also good in black bean pumpkin burritos!
Stonebridge Farm CSA http://stonebridgefarmcsa.com/