Delicious pumpkin bread / loaf that uses half oil and half apple sauce. This is one of those recipes you definitely need in your recipe box!
How to Make Pumpkin Bread
Now it’s time to get on to a Pumpkin Loaf, or bread, because what kind of Pumpkin Week would it be if I didn’t have a great pumpkin loaf as well? This recipe makes two loaves, which was perfect for my picky-pants husband, one was plain and the other was loaded with raisins and nuts for us normal people who like it that way.
Can I Freeze Pumpkin Bread?
Pumpkin bread is an excellent choice for baking to freeze. Simply wrap it in plastic wrap followed by aluminium foil and freeze.
Pumpkin Bread with Canned Pumpkin
Canned pumpkin ( not pumpkin pie filling!) is the best way to make pumpkin bread. You can use fresh pumpkin but it has a higher water content and would require using another recipe that is formulated correctly to make up for the extra water. This recipe is for canned pumpkin only.
Easy Pumpkin Bread
This recipe makes two loaves which already makes it easier! Pumpkin bread is not hard to make at all but when you make a large batch and only make one mess to make two loaves, that’s a win in my books! All you have to do is mix up the ingredients, nothing fancy required!
Now, there is a reason why the picture of the bread only shows the plain one. The one with raisins and nuts was gobbled up. That’s the only word for it; gobbled. It came out of the oven, and by the time my Dad (whom I made this for in the first place, he loves his raisins and nuts) my brother, myself and my two kids attacked it, there were only crumbs remaining. My picky husband had the plain one, and though he can usually put paid to a baked loaf pretty well, there was enough to take a feature picture.
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Delicious pumpkin bread that uses half oil and half apple sauce. This is one of those recipes you definitely need in your recipe box!
- 2 1/2 cups of canned pumpkin
- 4 eggs
- 1/2 cup oil
- 1/2 cup applesauce
- 1/3 cup water
- 1 1/2 cups brown sugar
- 1 1/2 cups white sugar
- 3 1/2 cup flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp ginger
Kick the tires and light the fires to 350 degrees. Grease two standard loaf pans and set aside.
- Mix your eggs, pumpkin, oil and applesauce in a large mixing bowl.
- Mix in your sugars.
- In another smaller bowl, whisk together all your dry ingredients.
- Add the wet to the dry, and try not to over mix, because we are baking with persnickety pumpkin, after all, and nothing gets tougher when over mixed than pumpkin does.
Mix everything together until just combined. If wanted, you may add nuts an raisins at this point.
Divide the batter between the two prepared pans. Tap the pans gently on the counter to release any air bubbles.
Bake in the oven for 55-65 minutes or until a cake tester or knife inserted comes out clean.
Remove and cool for 10 minutes then remove the loaves from the pan.
Cool completely then store in an airtight container or wrap in plastic wrap to keep fresh.