Pumpkin Season

The pumpkin season in Leesburg has officially begun with the opening of "Pumpkinville" this weekend. We went to check it out, but not to buy. These pumpkins are for carving not eating and I don't want to carve too soon or it will go moldy before Halloween - afterall it isn't even October yet!

However, with pumpkins everywhere and cooler nights, I have started thinking about pumpkin recipes. I've already made pumpkin mousse, but I think next I will make pumpkin bread. Here is the recipe:

Lightened Up Pumpkin Bread
1/2 c. unsweetened applesauce
2 eggs or equivalent egg substitute
1 c. canned pumpkin
1/2 cup dark brown sugar
1 c. shredded carrots
1 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg

Blend applesauce, pumpkin, brown sugar and eggs. In a separate bown mix together the remaining dry ingredients. Stir the pumpkin mixture into the dry ingredients. Put in greased loaf pan Bake at 350 degrees for 1 hour. Allow to cool and remove from the pan. Makes 10 servings.