Seriously, October seems to be a month of firsts. This was the first time I made pumpkin anything. Seriously. The only pumpkin anything I’ve ever eaten was Pumpkin Pie and it’s always been store bought. I don’t see myself making pumpkin pie in the near future, but this pumpkin bread can easily become a common dessert found in my house.

Whenever I make brownies from a box or any sort of baked deliciousness, I replace oil with apple sauce. Since this was a make-it-from-scratch type of a deal, I didn’t know if it would work the same way. Nevertheless, I did it and it worked! The pumpkin bread was super moist (maybe too moist?) and I had to bake it for a little longer than the recipe called for. Also, the outside wasn’t as crispy as I would’ve liked but, let me tell you, I didn’t hear any complaints.

Pumpkin Bread:
(recipe from Baking Junkie) 

1 1/2 cups sugar (I used Sugar in the Raw)
1/2 cup vegetable oil (I used Apple Sauce)
2 eggs, beaten
1/2 can (8oz) pumpkin
1 3/4 cups flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
1/3 cup water

Directions:

Preheat oven to 350 degrees. Beat together sugar and vegetable oil. Add eggs and pumpkin. Combine the remaining dry ingredients in a separate bowl. Add to pumpkin mixture, alternating with water (starting and ending with the dry ingredients). Pour into a well greased loaf pan. Bake for approximately one hour, or until toothpick inserted into center comes out clean.

Makes one loaf.