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1
Pre-heat the oven to 350 degrees.
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2
In a large bowl, measure the dry ingredients (flour, baking soda, baking powder, cinnamon, salt, cloves, nutmeg and ginger) and mix together. Set aside.
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3
In a separate bowl, beat the canola oil and sugar together. Add the eggs and vanilla and mix well. Pour in the applesauce and pumpkin puree and blend well. Gradually add the dry ingredients and mix until well combined. Pour in the milk and mix for another minute. Grease four mini loaf pans (or spray baking spray) and distribute the batter evenly.
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4
Bake for 25-30 minutes until cooked through.
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5
Simple Pumpkin Puree
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6
1 large Cinderella (or other variety of baking) pumpkin
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7
Once you've used fresh pumpkin for baking or cooking, there's no turning back! Fresh pumpkin puree is superior to canned and will enhance any pumpkin dish you make.
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8
Pre-heat the oven to 400 degrees. Cut the pumpkin in half or quarters using a very sharp knife. Remove the seeds and place face up on a baking sheet lined with aluminum foil. Roast in the oven for about an hour until fork tender. Cool until ready to handle. Using a spoon, remove the flesh from the skin of the pumpkin and puree in a blender or food processor until smooth. If there is any liquid on top of the pumpkin flesh from roasting, you can use it to help blend the pumpkin.
