PUMPKIN BREAD

Well, ladies, here it is, as promised, my "not so perfect" pumpkin bread. I can say that because minutes after taking it out of the oven Blythe grabbed a large piece out of the top which assured me a "not so perfect" photo. :) Anyway, Let me start by saying this is such an easy recipe. I can't say enough about stand mixers, if you have one. This is one of those recipes where you dump every thing in and turn on the beater and let it go! :) I am going to give you the regular recipe and then the exchanges I did. I tried taking out 1/2 of the oil and replacing it with applesauce. I read up on this first and found that complete taking out the oil would make it too rubbery. Then I cut the sugar in half. I once read that in most recipes you can cut the sugar in half and the taste will remain the same. The bread was a bit more dense but my kids gobbled it up just the same, so I guess it was good. You may try the regular recipe first to see how you like it and then later on try the revised version.

I love to make this in the winter and fall and take it to people when we visit then. I think I have given it to some of you also. I don't like a dry quick bread, so what I do is when it is just still a bit warm I place it in a large Ziploc bag for storage. It holds the moisture in from the heat and makes it moist...some people don't like, so it is at your discretion. I'm also including a great recipe my friend LeeAnn gave me a long time ago for a lemon poppy seed bread. The topping you pour over this when it is warm really makes it great! It is so yummy. I'm making that tomorrow. Enjoy! ;)