Applesauce, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, bread, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, nuts, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin, Raisins, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Have you ever gotten your hands on an old cookbook and checked out some of the recipes?
I love looking through my grandmother’s cookbooks from back in the day. People seemed to eat so differently during the 50s, 60s, and 70s.
Lots of home cooked meals, no preservatives, and very wholesome ingredients. I wish our society was more like that today! That’s why this recipe for old-fashioned pumpkin applesauce bread caught my eye.
It’s something my grandma used to make and I absolutely loved it! The thing about vintage recipes is that they are generally simple, just like this pumpkin applesauce bread recipe. There’s nothing weird in it and you can certainly pronounce all of the ingredients. That’s always a good thing!
I mean, just look at the back of food packages these days and see if you can pronounce or identify even half of the ingredients listed. It’s crazy! Anyway, I know you and your family will enjoy this moist, sweet bread 🙂
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: If you do not like raisins or nuts, feel free to leave them out as doing so will not affect the outcome whatsoever.