Sunday, November 29

pumpkin bread

as much as i love it, i can't believe i've never made pumpkin bread. surely my mom has and i was at least present. since i've decided vegetable & fruit purees are not an excellent substitute for butter in scones and cookies {just because crispiness is more important to me than healthiness in these things}, pumpkin bread and muffins are really the only way to go to get that yummy spiced pumpkin fix.

pumpkin bread
adapted from
1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup apple sauce
2/3 cup water
1 cup white sugar
1 cup brown sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. {or one 9x5 in pan and one muffin pan}
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. {muffins for 30} Loaves are done when toothpick inserted in center comes out clean.


  1. Yes, you were present and we made a lot of pumpkin bread, and even pumpkin roll, remember that one? So, yummy with cream cheese and pecans, but not so healthy...This looks good!

    <3 Mommy

  2. This looks DELICIOUS while at the same time being healthy, Erin! . . . can't wait to try it!