Sunday, January 8, 2012

The Best Pumpkin Bread

This bread has the perfect amount of spice and pumpkin in it.  It is amazingly moist and soooooo addictive.  Let it sit for a couple days and it is even better!  Like most of the recipes that I post, I have adapted this from the original.  I reduced the nutmeg, and added the pumpkin pie spice and applesauce as well as did half and half brown and white sugar.  Of course you could adapt this however you want by adding more pumpkin if you like that stronger, you could also do half whole wheat and reduce the sugar by quite a lot, you could even cut out the oil entirely since it has the applesauce in it.  Hope you Enjoy!

From Allrecipes
3 cups canned pumpkin puree

1 1/2 cups vegetable oil
2 cups white sugar
2 cups brown sugar
1 cup applesauce (no sugar added)
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground ginger
1 teaspoon pumpkin pie spice
1 pkg. butterscotch chips or chocolate chips  or half and half (optional, I leave this out but it is good with too!)
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
  2. In a large bowl, mix together the pumpkin, oil, sugar, applesauce and eggs. Combine the flour, baking powder, baking soda, salt, and spices; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
  3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed


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