Thursday, November 20, 2008
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!
1 (15 ounce) can pumpkin puree
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
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.
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!