Pumpkin Applesauce Bread

Sorry about the mild and unexpected hiatus. This quarter is winding down, which means lots of last minute essays and tests to cram for which leave little room for either cooking or posting. The good news is that they’ll be over soon.

The other good news is that I have a recipe.

I like to consider myself a nonconformist but that’s about as nonconformist as conformity. So instead I strive for nonconformist conformity and come out feeling relatively special most of the time. I’m a spoiled only-child, okay? I need to feel different.

Holiday season=pumpkin=conformist.
Pumpkin bread=conformist.
Pumpkin Applesauce Bread=nonconformist conformity.

Get it?



How about saying this is just not standard pumpkin bread?



It’s lighter than your usual fare.



Well it was until I did that.



And that.



(So was I until I did that)

Promise not to tell?

Pumpkin Applesauce Bread

1/3 cup unsweetened applesauce
¼ cup plain yogurt
2 eggs
1 tsp pure vanilla extract
1 cup white sugar
1/3 cup brown sugar (DO IT)
1 cup pumpkin puree (canned or homemade)
1 ½ cups flour
¼ tsp salt
¼ tsp nutmeg
1 tsp cinnamon
½ tsp baking soda


Preheat oven to 350 degrees Fahrenheit.

In a large bowl mix together applesauce, yogurt, eggs, vanilla, sugars, and pumpkin. In a separate bowl sift (if you’re feeling pretentious) together flour, salt, nutmeg, cinnamon, and baking soda. Combine. Pour into greased loaf pan and bake for 1 hour and 5 minutes, or until a toothpick inserted in the middle comes out clean.

Cream Cheese Frosting:

4 oz cream cheese
2 tbsp butter, softened
½ tsp pure vanilla extract
1 cup powdered sugar

Using a mixer on the medium setting, blend the first three ingredients. Add the powdered sugar in three separate batches, blending until smooth. Let frosting sit in the fridge for 10 minutes before using.

Lick beaters.