Pumpkin Quick Bread

While I have recently been enamored with sourdough bread, there is still a very warm place in my heart for quick breads. Banana. Pumpkin. You name it. I love it. Mostly I love bread. Any kind. A while back I went to dinner at my friend Lauren's house and she served the most wonderful Pumpkin bread for dessert and ever since I've been thinking about making some not-from-a-box mix pumpkin bread. Then, last week, I stumbled across this recipe and decided it was time to put thought into action.

Pumpkin Quick Bread

slightly adapted from NoBiggie

3 c sugar

1 c applesauce

4 eggs

15 oz can pumpkin

2/3 c water

3 1/2 c unbleached all-purpose flour

2 t baking soda

2 t salt

1 t baking powder

1 t nutmeg

1 t allspice

1 t cinnamon

1 small dash ginger

Preheat oven to 350* and cream together sugar and applesauce. Add in eggs, pumpkin, and water.

Mix dry ingredients, including spices, together in a smaller bowl and then slowly add the dry ingredients into the wet until incorporated.

Pour batter into 2 loaf pans that have been sprayed with olive oil. Bake for about 1 hour or until the top of the loaf has set and a toothpick comes out mostly clean.