Lark’s Recipe of the Week: Perfectly Moist Pumpkin Bread

by


This Pumpkin Bread is so moist.
Everyone I make this bread for say’s the same thing.
And it is one of those “never fail” quick bread recipes you will go back to year after year.
Add in some choc.-chips or top it with streusel. Any way you fix it, it wont last long.

Perfectly Moist Pumpkin Bread

*This makes (3) 9×5 loaves

3 C. Sugar
1 C. Oil
1 C. Applesauce
4 Eggland’s Best Eggs
4 1/2 C. Flour
1 tsp. Baking Soda
2 tsp. Baking Powder
2 tsp. Salt
4 tsp. Pumpkin Pie Spice
2 tsp. Vanilla
1 (15 oz.) Can Pumpkin
*Chocolate Chips, Butterscotch Chips
Preheat oven to 350

In a mixing bowl add ALL ingredients in the bowl.
Beat in low for a minute, and then on high for 2 minutes.
*If you are adding in Choc.-chips, toss them in 2 TBSP. of flour
before folding them into the batter.

Divide Batter among the (3) generously greased loaf pans. *If topping with Streusel sprinkle on top of each before baking.
Bake for 45-50 minutes.

Streusel Topping

1 1/2 C. Flour
1 C. Brown Sugar-packed
1 tsp. Cinnamon
3/4 C. Cold Butter-cut in small pieces

Mix together until you have fine crumbs.
Store in air tight container in fridge.

A taste of Fall,

Lark

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For more great recipes and home ideas, visit Lark?s blog at larkscountryheart.blogspot.com.