I don’t post a lot of recipes. If you tried my cooking, you’d know why. It’s not that I’m a bad cook…it’s just that my hit/miss ratio is about 50/50. I do have a few things that I make very well, though, and pumpkin bread is one of them.
Caution – this is definitely a sweet treat and not super diet-friendly. I have modified it to include applesauce instead of the 1 cup of vegetable oil that the original version called for, and I think it’s a good base recipe that you can switch up to meet your dietary needs. I’ve made it on occasion with vegetable oil when I was out of applesauce, and I actually think that it’s better with applesauce. It comes out of the oven a lovely shade of golden brown with a sweet, sticky crust. It’s great straight out of the oven, but it’s even better the next day.
Pumpkin Bread Recipe
Original recipe makes 2 – 9×5 inch loaves
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 3 cups white sugar
- 1 cup unsweetened applesauce
- 4 eggs
- 1 (15 ounce) can pumpkin puree
- 1/2 cup water
- Preheat oven to 350 degrees F (175 degrees C).
- Grease two 9×5 inch loaf pans.
- Sift or mix together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- In a large bowl, beat together sugar, applesauce, eggs, and pumpkin puree.
- Slowly stir in the flour mixture, alternating with water.
- Divide batter evenly between the prepared pans.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Adapted from Pumpkin Pie Bread by Tanja Miller. Original recipe found on AllRecipes.com.
I let the loaves cool in the pan, then I take them out and wrap them in plastic wrap. They keep just fine on the kitchen counter, although I’m not sure for how long because it never lasts more than 3 days.
Do you have your own recipe for pumpkin bread? What’s your favorite type of quick bread? Share it with us in the comments!