Tuesday, September 28, 2010

Pumpkin Bread

  • Pumpkin Bread

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 2/3 cup water
  • 1 2/3 cups white sugar
  • 1 cup brown sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg (I used a little less)
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. (I used one regular loaf pan and two small loaf pans)
  2. 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.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. (My little loaves took about 35 min, my big pan about an hour- watch closely!)

I have another pumpkin bread recipe on this site that has a glaze and chocolate chips, but it is different enough from this one I had to include this recipe as well.  I love how this baked, and the bread is yummy!  A little more dense, less crumby than my other harvest bread.  And the loaves cooked evenly and came out of their pans as well!  How great is that.  I guess I have Crisco with flour spray to thank for that.  I also put the pans in the middle of the oven for most of the time, then one rack higher the rest.  I did add a little glaze to one of the loaves, just to see how it tasted.  The glaze was about 2 T. melted butter, about 1/2 c. powdered sugar, and a little cinnamon.  The glaze on the photo above was a bit runny, but I didn't care.  Good!  I know it still feels like summer out there but I'm ready for the fall favorites!

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