In honor of Thanksgiving, I thought I’d re-share one of my all-time favorite recipes. I shared this recipe for Pumpkin Bread here a couple of years ago, and people seemed to like it – so if you missed it, here it is again.
Pumpkin Bread Recipe
Adapted from Pumpkin Pie Bread by Tanja Miller. Original recipe found on AllRecipes.com.
- 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.
I let the loaves cool in the pan, then I take them out and wrap them in plastic wrap. This pumpkin bread tastes great straight out of the oven, but it tastes even better when you let it sit overnight.
The original recipe calls for 1 cup of vegetable oil, which I replace with unsweetened applesauce. This makes it a little better for you, but it’s definitely still a cheat day treat. If you’re a bit more creative in the kitchen than I am, perhaps you could use something to cut back on all the sugar – honey or another type of sweetener? (If you figure it out, let me know!)
WARNING: Once you make this for your family, there’s no turning back! If they’re anything like mine they’ll ask for it again and again, all year long. Luckily, it’s quick & easy & even kind of fun to bake.
Have a great Thanksgiving, friends. I’m thankful for you, today and always.