i've finally got my stock of pumpkin in for the season, and i haven't touched it yet. so today, i got the itch to do so. i really had my eye on this pumpkin cheesecake... with gingersnap crust... and vanilla sour cream topping... but that's for a day when i don't have so much homework.
today? i picked the easy way out. i used a recipe from allrecipes, and it was so perfect. i made just a few changes to it, so i'll list it the way i made it. i think you'll enjoy it.
1 (15 oz) can pumpkin-- not pumpkin pie filling
1/2 cup vegetable oil
1/2 cup apple sauce
2/3 cup water
3 cups white sugar
3.5 cups flour
2 t baking soda
1.5 t salt
a bunch of sprinkles of the following:
ground cinnamon, ground nutmeg, ground cloves, ground ginger.
more cinnamon and nutmeg, not as much cloves and ginger. whatever you're comfortable with.
preheat the oven to 350.
mix together the pumpkin, eggs, oil, applesauce, water, and sugar until blended. in a separate bowl, mix together the flour, baking soda, salt, and all spices.
stir the dry ingredients into the pumpkin mixture.
mix just until well blended.
pour into two greased bread pans. add nuts if you want. i don't like nuts, so i just topped one with walnuts, and that one is for husband and for him to take to work.
bake for about an hour in preheated oven. i started at 50 minutes, then had to add 15 minutes more. take out of the pans and let cook on a wire rack. try try try not to slice it until it's cool... but i promise you, that is extremely difficult. so, maybe cut off two slices to taste, then slice the rest when it cools.
amazing. it manages to be light, and yet rich at the same time. and the loaves aren't small. husband and i had a few slices as an afternoon snack, and we packaged the rest up to take to work, and still had enough to give to our new neighbors.