Pumpkin bread

Tis the season for all things pumpkin! This Pumpkin Bread is loaded with warm spices and full of delicious pumpkin flavor. This recipe will become one of your ultimate fall favorites (although I could eat this pumpkin bread all year long!)

I have been making this recipe for years (it was my go-to holiday gift while I was in college and too poor to afford to actually purchase gifts), so I was very excited to dust it off and bake a few loaves for my coworkers.  Considering both loaves were gone before lunch, I’d say they were a hit!  One of the doctors even bargained with me – an iced spiced chai frappe in exchange for a piece of pumpkin bread!

You can enjoy this pumpkin bread warm with some butter or kick it up a notch and use a little cream cheese (because what goes better with pumpkin than cream cheese??) or vanilla bean ice cream.

When I made this recipe this time, I substituted half of the flour for wheat flour and replaced 1/4 cup of oil with applesauce.  The pumpkin bread was still so moist and delicious, with a few less calories, and my coworkers were none the wiser!

AaronAuthorAaronCategory, DifficultyIntermediate

Yields16 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Dry Ingredients
 3 cups sugar
 3 ½ cups flour
 1 tsp salt
 ½ tsp baking powder
 1 tsp ground cinnamon
 1 tsp ground nutmeg
 ½ tsp ground cloves
 ½ tsp ground allspice
Wet Ingredients
 4 eggs, lightly beaten
 16 oz solid packed pumpkin
 1 tbsp vanilla
 1 cup vegetable oil
 ½ cup water

1

Preheat oven to 350*

2

Grease two 9x5 loaf pans. I prefer to use Pam Spray For Baking, 5 oz

3

In medium bowl, mix sugar, oil, eggs, vanilla and water.

4

Add pumpkin, mix well.

5

In a large bowl, combine all dry ingredients.

6

Combine wet and dry ingredients, alternating water and dry ingredients until well combined.

7

Pour into 2 greased 9x5 loaf pans.

8

Bake for 60-65 minutes, until a knife inserted into the center comes out clean.

Tips

  • You can substitute applesauce for the vegetable oil to cut the fat and calories without sacrificing taste.  Substituting with applesauce is very simple. Use the same amount of applesauce as you would oil.  But, note that most of the cookbooks I’ve read say that you shouldn’t use more than 1/4 a cup of applesauce as a substitute for oil. 
  • You can substitute up to 1 cup of brown sugar for sugar.  This will make the pumpkin bread even more moist.  Here is a great post on the differences in white and brown sugar.
  • You can substitute orange juice for water.  

Ingredients

Dry Ingredients
 3 cups sugar
 3 ½ cups flour
 1 tsp salt
 ½ tsp baking powder
 1 tsp ground cinnamon
 1 tsp ground nutmeg
 ½ tsp ground cloves
 ½ tsp ground allspice
Wet Ingredients
 4 eggs, lightly beaten
 16 oz solid packed pumpkin
 1 tbsp vanilla
 1 cup vegetable oil
 ½ cup water

Directions

1

Preheat oven to 350*

2

Grease two 9x5 loaf pans. I prefer to use Pam Spray For Baking, 5 oz

3

In medium bowl, mix sugar, oil, eggs, vanilla and water.

4

Add pumpkin, mix well.

5

In a large bowl, combine all dry ingredients.

6

Combine wet and dry ingredients, alternating water and dry ingredients until well combined.

7

Pour into 2 greased 9x5 loaf pans.

8

Bake for 60-65 minutes, until a knife inserted into the center comes out clean.

Pumpkin Spice Bread

Do you love pumpkin as much as I do?  Check out these recipes!

   
 Pumpkin Dump Cake  Pumpkin Cheesecake Cookies
 Double Chocolate Pumpkin Bread

 

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