APPLESAUCE PUMPKIN SPICE BREAD RECIPE | ALLRECIPES
This is my favorite holiday food! It keeps well and is a great food to bring to holiday gatherings.
Provided by ToshiM
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Total Time 1 hours 25 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
- Mix flour, cinnamon, nutmeg, cloves, ginger, baking soda, salt, and baking powder together in a large bowl.
- Combine brown sugar, white sugar, applesauce, and eggs in a large bowl. Add pumpkin and mix well. Add flour mixture alternately with water, mixing well between additions. Divide between the prepared loaf pans.
- Bake loaves in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes. Invert onto a wire rack to cool completely.
Nutrition Facts : Calories 196.7 calories, CarbohydrateContent 44 g, CholesterolContent 31 mg, FatContent 1.3 g, FiberContent 1.8 g, ProteinContent 3.3 g, SaturatedFatContent 0.5 g, SodiumContent 220.4 mg, SugarContent 28 g
PUMPKIN APPLESAUCE PIE RECIPE - FOOD.COM
Make and share this Pumpkin Applesauce Pie recipe from Food.com.
Total Time 2 hours 10 minutes
Prep Time 45 minutes
Cook Time 1 hours 25 minutes
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Invert the pastry over a 9-inch deep dish pie pan, center it & gently tuck the pastry into the pan without stretching it, then sculpt the edge into an upstanding ridge.
- Place the pie shell in the freezer for at least 30 minutes.
- When ready to prebake it, preheat the oven to 400 degrees F.
- Tear off a sheet of aluminum foil at least 15 inches long, carefully press it into the pastry until it fits like a second skin, & then arrange the excess foil on either side so that it points out like a pair of wings ~ Bunching it up underneath will deflect the heat, which you don't want to do! Fill the foil with about 1 1/2 pounds of dried beans, pushing them up the sides a little to keep the pastry snug against the pan.
- Bake the shell on the center rack for 20 minutes, then remove it from the oven, & with hands protected, grasp the foil on either side & slowly lift the beans out of the shell.
- Use a fork to poke the bottom of the pastry 4 or 6 times, twisting the fork slightly to enlarge the holes, so that steam can escape & help prevent the pastry from puffing up.
- Put the pie shell back in the oven & bake for another 7 to 8 minutes, then let it cool on a wire rack for at least 15 minutes, while making the filling. Turn the oven down to 350 degrees F.
- In a medium-size bowl, whisk the eggs until foamy & blended, then whisk in the maple syrup & vanilla. Set aside.
- In a small mixing bowl, combine brown sugar, flour, salt & spices, then whisk this into the egg mixture.
- Whisk in the applesauce & pumpkin, blending until smooth, then ladle the filling into the partially baked crust.
- Place the pie on the center oven rack & bake 50 to 55 minutes. To check the pie for doneness, give the pan a quick little shake ~ The filling should not waver but should appear set in the middle. The sides might have puffed & have a flat finish while the center will be more glossy, indicating that the pie is ready to be taken from the oven & set on a wire rack to cool. Although it is very good warm, the apple flavor is more pronounced when the pie is cold.
- If served cold, refrigerate the pie loosely covered with a sheet of waxed paper.
Nutrition Facts : Calories 224.4, FatContent 7.5, SaturatedFatContent 2, CholesterolContent 55.8, SodiumContent 244.1, CarbohydrateContent 36.8, FiberContent 1.2, SugarContent 21.1, ProteinContent 3.3
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