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| The best(though not the healthiest) pumpkin bread! |
A few years ago I got a cookbook at a garage sale that I wanted to try out. It was the 1982 Holt County Cookbook (Holt County, MO that is). I was going through and found a wonderful sounding pumpkin bread recipe. I wanted to try it so bad. Then I read the by line and realized my grandmother(mom's mother) had actually submitted the recipe! I was unknowingly going to make a family recipe!
This recipe is very moist and oh so melt in your mouth good. I have changed up some things of course. I've made it gluten free. It would be dairy free and sugar free if I could figure something out to do with the pudding mix, but it makes this so moist that I don't have the heart to cut it.
I also added the pecan topping which is so yum on top!
Ingredients:
5 eggs
2 tsp stevia(scant)
3/4 c. coconut oil
3/4 c. applesauce
2 c. cooked pumpkin
1 or 2 pkgs instant coconut or vanilla pudding(1 if the large size)
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp guar gum
Topping:
1/2 c. chopped nuts(pecans)
1/4 cup muscavada(this is an organic version of brown sugar--if you don't have just use brown sugar)
Beat eggs, applesauce, and coconut oil together in bowl.
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| Ready to mix it all up! |
Add pumpkin and blend well.
Add sifted dry ingredients, make sure to mix these in well and try to avoid lumps
Fold in pudding mix.
Mix well.
Mix the muscavado and pecans together and sprinkle on top of the bread.
Place in greased loaf pans and bake at 350 degrees for 40-45 minutes.
Freezes well, very moist.
