Sometimes you want pumpkin bread with a cream cheese swirl, and sometimes, you just want straight pumpkin bread. I looked at many recipes before deciding on the one from the blog So Tasty, So Yummy. Her bread seemed to have all the qualities I wanted: moist, sweet, and spicy. I was not disappointed!
She didn't specify a size for the loaf pans, so I bought the biggest foil loaf pans I could find, which were 2-lb capacity, measuring 8 ⅜ inches by 4 ⅛ inches. The recipe below filled three of those size pans. I wrapped two loaves in plastic and placed them in the refrigerator — I slice as needed, and warm it for 15 seconds in the microwave. I wrapped the third in a double layer of plastic wrap and froze it.
From So Tasty, So Yummy
- 3 ½ cups (14 ⅞ ounces) unbleached, all-purpose flour
- 2 ½ cups (17 ½ ounces) granulated sugar
- 2 teaspoon baking soda
- 1 ½ teaspoon salt
- 2 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1 ½ teaspoon ground cloves
- 4 eggs
- ½ cup canola oil
- ½ cup unsweetened applesauce
- ⅔ cup water
- 2 cups (19 ounces) pumpkin puree
- Preheat oven to 350 degrees, and spray loaf pans with non-stick spray.
- Combine first seven ingredients (up to and including cloves) in a large mixing bowl.
- In a separate mixing bowl, beat the eggs lightly until combined. Add the remaining ingredients (oil, applesauce, water, and pumpkin) and mix well.
- Pour the wet ingredients on top of the dry ingredients, and stir just until evenly mixed (do not over-mix, or bread will be tough).
- Divide the mixture evenly among the pans. Place pans on a baking sheet, and place in the oven. Bake 50 to 55 minutes.