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To prepare pumpkin: First of all, use a smaller variety of pumpkin (about the size of a bag of popped popcorn).
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The lighter the skin, the sweeter the taste.
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Cut the pumpkin in half and scoop out the seeds and pulp.
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Save the seeds for drying or roasting (trust me.)
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Put both halves cut side down on a foil lined baking sheet, loosely cover them with foil, and pop them in the oven for about an hour at 375.
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When they're done, scoop the flesh from the skin with a spoon and mush up the yummy pumpkin goodness.
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It should keep in a refrigetator for about a week or so.
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If you've decided to just go with canned pumpkin: Open the can.
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Preheat your oven to 350 degrees and ready a 9x5 inch loaf pan (cooking spray or oil work just fine.)
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In one bowl, combine the flour, oats, baking soda, salt, allspice, and cinnamon.
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In another bowl, combine the brown sugar, pumpkin, egg, egg white, and apple sauce until the mixture looks like bright orange mush.
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Stir the dry stuff into the wet stuff just until you don't see dry stuff anymore.
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Fold in the chopped apples.
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At this point, you can also add any solid ingredients (nuts, berries, the like) that you think would taste good inside of a loaf of pumpkin bread.
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Pour the batter into your loaf pan and sprinkle a few pumpkin seeds on top.
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Bake in the middle oven position at 350 degrees for about an hour, turning once or twice throughout the process.
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It will look and smell done - just check it with a toothpick.
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As a precautionary measure, I recommend putting a foil-lined baking sheet on the rack below the bread so it doesn't get so much direct heat from the bottom heating element.
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When you decide that the baking process has completed, cool the bread for about 10 minutes to let the anxiety build.
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Flip the loaf out of the pan and let it cool a bit more to build up some extra anxiety.
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Enjoy your supprisingly easy to make pumpkin bread and give yourself a hug for a job well done.
