Pumpkin Apple Bread
Rachel VanDuzer, Rachel's Farm Table
eggs (or if you want to go vegan, substitute 1/4 cup applesauce for each egg and omit the water)
1 1/2 cups
old fashioned oats
1 1/2 teaspoons
neck pumpkin puree (or regular pumpkin puree)
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In a large bowl, mix sugar and applesauce; add eggs and beat well. Set aside.
In another large bowl, combine flour, oats, baking soda, salt and spices. Slowly add to sugar mixture, alternating between adding water and flour mixture.
Beat in pumpkin and spoon batter into greased loaf pans: two 9x5x3 inch pans or three 8x4x2 inch pans.
Bake at 350˚F for 50-55 minutes
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