Longing for Fall..

I know, I know -- as all of you out there long for the snow to melt and spring to be in full-swing, this crazy girl can't wait until fall. Instead of breaking out the flipflops, I daydream about hosting our first "big" Thanksgiving dinner, leaves changing colors, watching my brother play college football, and all things pumpkin. Therefore, in the spirit of these daydreams --


Whole Wheat Pumpkin Bread
1/2 cup applesauce (or canola oil if you're not into the moist, healthi(er) option ;)
1 1/4 cups canned pumpkin (NOT pumpkin pie filling)
1 cup white sugar
1/3 cup brown sugar
2 eggs (room temperature)
1-1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1/2 cup toasted chopped nuts (optional, like pecans or walnuts)
1/2 cup raisins (optional)

Preheat the oven to 350 degrees

Lightly spray a loaf pan with cooking spray (or grease and flour)

In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Set aside.

In a medium size mixing bowl, mix together the applesauce, pumpkin, sugar, brown sugar and eggs until combined. Carefully mix in the flour mixture and stir until well blended. (fold in nuts and raisins, if using)

Gently pour and spread the batter evenly into prepared loaf pan.

Bake in preheated oven for 40-60 minutes or until the top of the loaf springs back slightly when gently pressed. Cool in pan for 10-20 minutes and transfer to rack to cool completely.