Easy Pumpkin Bread

I made this for Halloween.  It's spicy-tasty, not too sweet and easy to make.  So if you're looking for something to bake with your grand kids or for company, or to have for dessert or with a cuppa joe in the morning you might want to give this a try.  If I still had a day job I would win hearts and minds in the break room with a couple of these loaves.  With more holidays on the calendar it is a terrific and easy addition to your feast.  I'll probably make a loaf for deer camp too.

Easy Pumpkin Bread

Ingredients

1 box of spice cake mix (Betty Crocker, Duncan Hines, whatever)

1 15 oz can pumpkin - pure, plain pumpkin (not pumpkin pie filling)

2 eggs

4 oz applesauce (individual 4 oz cups come in a six-pak)

4 oz sour cream (about 4 heaping tablespoons)

Double fist-full of chopped pecans

Directions

Pre-heat oven to 350F.  

Using a hand mixer combine all of the wet ingredients in a bowl until blended.  Add the cake mix along with the pecans and continue to blend until well-mixed.  Pour into a 9 X 5 inch greased (or non-stick) loaf pan and bake at 350 for one hour. Ovens vary so do the toothpick test to confirm doneness.  Remove from pan and cool on a wire rack.

You will note that there is no oil in this recipe.  I purposefully planned to substitute unsweetened, all natural apple sauce for oil knowing that the pumpkin provided plenty of moist goodness.  The sour cream was added on a whim as I had an opened container close to expiring.  I think it added a tangy richness to the final result.  It is optional.  Without the oil this is a healthier version of quick bread - not too sweet and plenty of fiber.  That said, you can readily omit the applesauce and sour cream and substitute a quarter cup of vegetable oil.

If you want total decadence consider adding semi-sweet chocolate chips to the recipe.