When I was looking up recipes to make Pumpkin Bread I was shocked at the variations that I found in each recipe. It seemed like no two recipes were the same, or even similar.
I was getting frustrated, as I was hoping to find a tried and true recipe that had raving reviews. Plus I needed a recipe in a hurry, as I was responsible to make 4 loaves for a bake sale.
But instead, I was stuck in quandary. Based on the reviews that I was reading, I could either make the bread that was on the dry side and risk it crumbling apart when sliced, or make one that tasted more like a cake than a bread.
However, my goal was to make pumpkin bread that was somewhere in between. So I looked at my Zucchini Bread recipe to see if I could adapt it to make it just as moist and delicious for this recipe.
I was pleased with the initial results and the bake sale was a success. Moist, yet sliceable bread that was easy to serve without falling apart.
Since that time, I have adjusted the recipe to replace the vegetable oil with unsweetened applesauce. It is not only healthier, the natural sweetness of the applesauce pairs perfectly with the pumpkin flavor.
How To Make The BEST Pumpkin Bread
First, preheat the oven to 375°F and grease two 9 x 5 x 3 loaf pans with non-stick baking spray. Set aside.
Start making your pumpkin bread batter by adding the pumpkin puree, eggs, applesauce and water in a large mixing bowl. Mix until well incorporated. Remember to buy 100% pumpkin puree, not pumpkin pie filling. Of course you can also use homemade pumpkin puree as well.
Next, add all of the dry ingredients to the pumpkin mixture. Stir to combine. This will take a few minutes to come together, but keep mixing and it will begin to resemble batter in just a minute or two.
Then evenly pour the batter into the prepared baking pans. Even out the tops of the batter so it reaches all 4 corners and is fairly smooth on top.
Place the loaf pans in the preheated oven and bake for 60-70 minutes. You will know when the pumpkin bread is baked through when a toothpick inserted in the center comes out clean.
Now remove the bread from the oven and place on a wire cooling rack. Let them rest for 10 minutes while still in the pan. Then remove the bread and allow them to cool completely, sitting directly on the cooling rack.
Slice and serve or store in an air-tight container at room temperature for 3-5 days or in the refrigerator for up to a week. You can also freeze pumpkin bread by wrapping it in aluminum foil and then placing it in an air-tight freezer bag.
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- 3 1/3 cups all-purpose flour
- 3 cups sugar
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 15 oz can pumpkin
- 2/3 cup applesauce , all natural
- 4 large eggs
- 2/3 cup water
- Preheat oven to 350°F. Spray two 5x9x3 inch loaf pans with non-stick spray, set aside.
- In a large mixing bowl combine pumpkin, applesauce, eggs and water. Slowly mix in dry ingredients until combined. Spoon mixture into loaf pans.
- Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean.
- Place on a cooling rack for 10 minutes and then remove from pan to cool completely.
Recipe provided by Make Your Meals
Serving Size:1 grams
Amount Per Serving: Calories: 273Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 47mgSodium: 376mgCarbohydrates: 61gFiber: 2gSugar: 39gProtein: 5g