This is easily the BEST pumpkin bread recipe I have ever found. Full of flavor, dense and moist. It is a Fall staple in our house. I make it into mini muffins whenever the girls need to bring snack to preschool, mini loaves for teacher gifts at Thanksgiving, or two big loaves when I need to bring something to share at playgroup, book club or Mommy & Me. I always get rave reviews and asked for the recipe. So I decided it was high time to share!
This bread is fabulous as is, but if you want to get a little creative try adding raisins, mini chocolate chips, dried cranberries or walnuts into the batter at the very end. If you are feeling extra adventurous - you could add 'em all!
Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup applesauce
2/3 cup buttermilk
1 tsp vanilla
1 1/2 cups white sugar
1 1/2 cups brown sugar, packed firmly
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Directions:
Preheat oven to 350 degrees.
Grease three 7x3 inch loaf pans and dust with cinnamon-sugar mixture.
In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, buttermilk and sugars until well blended.
In a separate bowl, whisk 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 60 minutes in the preheated oven.
Loaves are done when toothpick inserted in center comes out clean.
ENJOY!
CLICK HERE to read today's post on Bringing Up Burns. Meet another fabulous woman who is working hard to keep Thanksgiving in her heart and home all year through!
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1 comment:
My girlfriend Libby sent me this email. I like sharing how other people "tweak" the recipes to work for them. I love her bundt cake idea!
I made your pumpkin bread this weekend and it was fabulous! I was out of ground cloves and I'm not a huge nutmeg fan so put in a little less nutmeg and a little more cinnamon/ginger to make up for it.
And I like bundt cakes best so I baked it in my bunt pan for 60 min. Came out perfect but puffed up a little bit... but Alex was more than happy to help me trim
the bottom level again and make the scraps "disappear"!
I took it to work today and we all had it for breakfast. My little sweet tooth thinks the only thing it is missing is a healthy dollop of cream cheese frosting on top!
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