Easy Pumpkin Bread

Quick and easy are the ways that I like when some days I need to cook without fussing about the recipe. After making a recipe for pumpkin filling in a Crock Pot, the following bread recipe came to me because this kind of quick bread deserves to be recognized. This pumpkin bread is good for breakfast or as a snack. I reduced the amount of sugar and used the natural sweetness of the pumpkin. However, adding more or less sugar or butter in this recipe is the choice of each cook. I will now simply present a fast, and delicious bread recipe.

Ingredients:
2 cups all-purpose flower
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 cup walnuts, chopped
1 cup puréed pumpkin
Pinch of 5 Spice
2 eggs
1/2 cup vegetable oil
1/2 cup apple sauce
1/4 cup brown sugar
1/4 cup white sugar
2 tbs butter, cut up

Directions:
Spray and flour a 9” x 5” loaf pan and set aside.
Preheat oven to 350°.
Combine flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, 5 Spice, and both sugars in a mixing bowl and stir well.

Make a well in a center and add oil, apple sauce, pumpkin purée, and eggs. Use a handheld mixer and beat well for 30 seconds.

Stir in walnuts and pour the batter into the prepared loaf pan.

Top with the cut butter.

Bake for 50 to 55 minutes or until a toothpick inserted into the center come out clean. Serve warm or make toast slices the next day.