Representing the three pies we make at Thanksgiving: Apple, Pumpkin and Pecan. This is a good use of any leftover pumpkin or applesauce you might have, so you can use any combination of the two. Or, just one if that’s all you’ve got. I use mini loaf pans so that I can freeze them and have them at the ready over the holidays when folks drop in for tea, or as hostess gifts.

•  4 large eggs
•  1-1/2 cups granulated sugar
• 1-1/2 cups applesauce
• 1-1/2 cups canned pumpkin
•  2 sticks unsalted butter
•  3 cups flour
•  1 Tbsp baking soda
•  1 tsp salt
• 3/4 tsp cinammon
• 1/2 tsp nutmeg
• 36 pecan halves, or sliced almonds

1. Preheat oven to 350.
2. Butter and flour 6 mini loaf tins, or 2 loaf tins.
3. Melt butter, and allow to cool.
4. WIth the paddle attachement, on high speed, (increase speed in increments so that it doesn’t splash all over the place), mix the eggs and the sugar until light and fluffy and a very pale yellow.
5. Add the applesauce and pumpkin and mix to combine.
6. Add the cooled, melted butter, and mix to combine.
7. Measure the dry ingredients into a separate mixing bowl, and wisk to combine
8. Add the dry tingredients to the wet in batches, mixing until incorporated. Do not over beat.
9. Pour into prepared tins. Decorate with nuts.
10. Bake about 25-35 minutes. Same baking time for mini vs loaves, but watch them towards the end.