PUMPKIN BREAD FOR THE HOLIDAYS
This recipe I adapted from an older one that was high in fat and sugar. I made it lower in sugar, and wanted to substitute applesauce for the fat. But when I went to make it, I couldn't find my applesauce in the pantry. My eyes fell on a jar of all-natural apple butter, and I used that instead. It made such a great pumpkin bread...
Provided by Susan Feliciano
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350°F. Grease a 9 x 5 inch bread pan. Beat apple butter and sorghum together in a medium bowl; add eggs and mix well.
- 2. Combine dry ingredients in another bowl. Add dry ingredients and buttermilk or water to sorghum mixture. Mix in pumpkin and nuts.
- 3. Spoon batter into prepared pan. Bake for 55-60 minutes. Remove from oven and place pan on cooling rack. Cool loaf 15 minutes before inverting to take it out of the pan.
- 4. If you like, ice with cream cheese thinned with sorghum. This is best if cut lengthwise down the middle first, then sliced into thick slices. Refrigerate any leftovers.
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