Carmen Rush received many requests for the recipe for the pumpkin bread she brought to the RASC meeting in autumn of 2007. Here is her recipe:

1 c. white sugar
1 c. brown sugar, firmly packed
¾ c. oil
1/3 c. unsweetened applesauce
3 large eggs
2 c. pumpkin puree
3 ½ c. all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 c. chopped walnuts
1 c. sultana raisins

Beat sugars and oil together with an electric mixer.  Add eggs, applesauce and pumpkin and blend.  Stir in raisins and walnuts by hand.  Sift together flour with remaining ingredients and stir by hand into beaten mixture.  Divide equally between two greased loaf pans.  Bake in a preheated 350 degree F oven until wooden toothpick inserted into mixture comes out clean, about 1 ¼  hours.  Best served the day after baking.  Freezes well.   Makes two loaves of 18 slices each.

Page last modified: January 9, 2008