Pumpkin season means pumpkin tea bread

I love the fall.  The turning of the leaves and the cooler temperatures remind me the holidays are just around the corner.  That, of course, means baking.  Growing up, we did a lot of baking.  We loved decorating the shaped sugar cookies, being careful to give Santa a white beard, black buttons and belt, and a red suit.  Our Christmas trees and angels were just as detailed.  My mom made fudge and peanut brittle and other things through the years.  Later, when I got married, I was introduced to a new recipe that is a favorite in my husband's family and now my own.  Pumpkin Tea Bread.  The first few years I made it, I followed the recipe exactly.  It was the holidays so it was OK to splurge.  However, splurging catches up with you...especially as you get older.  Plus, when you are pouring a cup of oil into a bowl, it just SCREAMS bad for you!  Because this is recipe is such a favorite, I tend to make it a couple of times during the season...more if I give any of it away.  I had to find a way to adapt it where is was just as delicious but not so sinful.

Here is the original recipe (I have no idea where it originally came from, just passed down):

Pumpkin Tea Bread 

3 cups sugar 

1 cup salad oil (mazola, etc)

3 eggs

2 cans canned pumpkin

3 cups flour

1/2 teasp. salt

1/4 teasp. baking powder

1 teasp. cloves

1 teasp.cinnamon

1 teaspoon nutmeg

1 teasp. soda

Mix oil and sugar well.  Add eggs, beat until well blended and rather light.

Stir all dry ingredients together (baking powder, etc).

Add Pumpkin to creamed mixture, then add flour gradually.

Bake in tube pan 1 hour 15 minutes 350 degrees. (I use two loaf pans instead and it makes two loaf cakes.)

Keep moist for days.  Good with cream spreads.

Here is my adaptation:

Pumpkin Tea Bread

2 1/2 cups sugar

1/2 cup vegetable oil (because that is what I usually have)

1/2 cup plain apple sauce

3 eggs

2 cans canned pumpkin

3 cups flour (1-11/2 cups I use white whole wheat flour)

1/2 teasp. salt

1/4 teasp. baking powder

1 teasp. cloves

1 teasp.cinnamon

1 teaspoon nutmeg

(I don't always have all three spices, so I will use pumpkin spice as a substitute when needed)

1 teasp. soda

Mix oil, apple sauce, and sugar well.  Add eggs, beat until well blended and rather light.

Stir all dry ingredients together (baking powder, etc).

Add Pumpkin to creamed mixture, then add flour gradually.

Bake in tube pan 1 hour 15 minutes 350 degrees. (I use 3 smaller loaf pans 8 1/2 x 4 1/2 instead and it makes 3 loaves. I check it an hour.)

Keeps moist for days.  And it freezes pretty well too, just defrost unwrapped and eat within a day or two.

I have been doing this for a couple of years.  I ask every time how it is, and I get the same response I did before the changes.  No one seems to be able to tell the difference.  That works for me! 

***I was going to add pictures, but the batch I made the other day didn't last long enough...maybe next time :)