I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Thursday, November 19, 2015


This bread is pretty light for a pumpkin bread.  I love the mixture of pumpkin and orange that you taste as you eat this.  You could add some dried cranberries to even make this better.

(3 loafs or 16 mini loafs)

*1 (15 ounce) can pumpkin puree
*4 large eggs
*1/2 cup vegetable oil
*1/2 cup applesauce
*zest from one orange
*2/3 cup water
*3 1/2 cups all-purpose flour
*2 teaspoons baking soda
*1 teaspoon salt
*1 teaspoon ground cinnamon
*1 teaspoon ground nutmeg
*1 teaspoon pumpkin pie spice
*1 cup pecans, chopped
*1 1/2 cups powdered sugar
*zest from one orange
*juice squeezed from oranges (about 1/8 cup)

~Preheat oven to 350 degrees.
~Spray bread pans with a cooking and dust with flour.
~In a large mixing bowl, mix pumpkin puree, eggs, vegetable oil, applesauce, zest from one orange and water until well blended.
~Sift flour, baking soda, salt, cinnamon, nutmeg and pumpkin pie spice together.
~Add to pumpkin mixture and mix until just mixed.
~Mix in pecans.
~Pour into prepared pans.
~Bake for 50-60 minutes for larger loafs.  Bake mini loafs for 35-40 minutes.
~Remove from oven
~Allow to cool for 10-15 minutes for larger loafs and 5-10 minutes for mini loafs before removing from pans.  I like to gently run a table knife along the sides before removing the bread.
~Place on cooling rack to continue cooling.
~In a small sauce pan, mix powdered sugar, orange zest from one orange & orange juice until smooth.
~Drizzle over cooled bread and let it sit for about 10 minutes before slicing.  If I make mini breads, I just dunk them into the orange glaze.

`add 1 cup dried cranberries.
`add 1 cup chocolate chips.