Pumpkins, pumpkins everywhere! What better way to start or end a fall day than with a slice of fresh pumpkin bread? This not-too-sweet, flavorful bread is simple enough to make that the kids can join you in preparing it.
We wrap up the extra loaves and bring them to friends and teachers as little gifts. It's also great to bring as a dish to a Halloween party or for Thanksgiving dinner as an alternative to pie. You can serve the bread warm with butter (my favorite way), at room temperature, or from the fridge cold.
The following pumpkin bread recipe yields two loaves.
Delicious Pumpkin Bread
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1¾ cups sugar
- ⅓ cup vegetable oil
- ⅓ cup applesauce
- 1 can (16 oz) pumpkin puree
- 4 eggs or 2 eggs plus 3 egg whites
- ⅔ cup water
- ¼ cup raisins and/or ¼ cup walnuts (optional)
Preheat oven to 350℉. Grease two 9x5x3-inch loaf pans.
Stir together the dry ingredients (through nutmeg) in a medium bowl; set aside. In a large bowl, blend sugar and oil until fluffy. Add applesauce, eggs, pumpkin, and water. Gradually blend in flour mixture; mix until fully blended.
Pour into prepared pans. Bake 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Cool completely before slicing. Serve and enjoy. Can be frozen in zippered freezer bags for up to two months.