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Story behind the recipe: Every autumn my mother bakes Pumpkin Bread and serves it with Thanksgiving dinner.

Description of the dish:Ìý My mother never added nuts or raisins. Her bread was smooth and moist.

Makes two loaves.

Time to prep:Ìý 30 minutes

Time to cook: ¶¶ÒõÂÃÐÐÉä 1 hour 15 minutes at Boulder's altitude

Ingredients:

• 2 cups sugar
• 2/3 cup applesauce (or olive oil)
• 4 eggs
• 1 large can pumpkin (29 oz.)
• 3 1/3 cups flour
• 1/2 tsp baking powder
• 2 tsp baking soda
• 1.5 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup water
• Optional: 1 cup chopped total of walnuts, crushed almonds, raisins or Craisins

Cooking Instructions:

1. Pre-heat oven to 350 degrees Fahrenheit.
2. Beat sugar and applesauce (or oil) together.
3. Beat in eggs, 1 at a time.
4. Stir in pumpkin.
5. Sift together flour, baking powder, cinnamon and salt.
6. Add alternately with water to batter.
7. Optional: stir in nuts and/or raisins/Craisins.
8. Spoon batter into buttered and floured bread loaf pans.
9. Bake in 350 degree oven. At 5,000 feet above sea level, bake 70 minutes check with a knife. Continue to bake until a knife inserted into center comes out clean (at sea level, this takes about 55 minutes).

Recommended side dishes: Great with a bit of butter!

Submitted by: Susan A. Legler, College of Engineering and Applied Science