In preparation for a flight, I made Pumpkin Carrot Applesauce Bread to bring along as snacks.I used a muffin recipe, but didn't have enough muffin tins to make this and the Rhubarb muffins I was also planning on.
I had just recently purchased some glasslock containers that are oven safe, so I used the smallest ones to make mini breads. The larger breads didn't cook quite right, but the smaller ones turned out pretty well. It isn't super sweet, but tastes like pumpkin and carrot. I don't think I'll make these again.
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