Spent Grain Pumpkin Bread

Frequently, on weekends, I wake up in the morning and immediately desire something along the lines of sweet rolls or some other deliciously gooey yeasty bread product. As I have very little foresight, more often than not this ends up simplifying into scrambled eggs, or if I'm feeling very energetic, a batch of pancakes.

While the scrambled eggs happened today, I couldn't resist making something sweet with ingredients that I had on hand. In honor of the season (and the loads of pumpkin I've got hanging around) I decided on pumpkin bread.

The spent grain pumpkin bread is the most delicious, moist and spicy pumpkin bread I've had. The recipe is rather large - I made it into 1 loaf pan and 24 muffins (since I only own 1 loaf pan..)You can make up to 3 loaves with one batch.

Ingredients

1 can pumpkin pie puree
4 eggs
1/2 cup vegetable oil
1/2 cup applesauce
2/3 cup water
2 cups white sugar
1 cup packed brown sugar
3 cups all purpose flour
1/2 cup spent grain flour 
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground clove
1/2 teaspoon ground ginger

Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans or whatever combination of oven ware you'd like. The muffins were done in those little paper cupcake wrappers because I have neither the patience nor the desire to grease and clean a muffin tin. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves (or whatever) are done when toothpick inserted in center comes out clean. Or, alternatively, this recipe makes approximately 36 muffins. Reduce cooking time to 30 minutes, insert a tooth pick into a muffin to check for doneness.