Sugar, spice, pumpkin – oh my my!!!!

free public domain image

free public domain image

For my dear friend Huntie, at Chasing Rabbitholes,  here is the pumpkin bread. It is the time of year for everything, and I mean everything flavored pumpkin spice. This is a dark, spicy, moist pumpkin bread I have been making for years. It was given to me years ago while I was at university by a Yankee classmate. Lord bless her down east, Maine heart for her goodness in sharing this. The only things I have changed about this recipe is adding chopped English walnuts, increasing the ginger, and by reducing the oil noted in the original.

If you like Starbucks pumpkin bread, you are going to love this and wonder how in the world you paid all that money for something not as good?

Pumpkin Bread
1 (15 ounce) can pumpkin puree
4 eggs beaten
1/2 cup vegetable oil
1/2 cup applesauce
2/3 cup water
2 cups white sugar
1 cup light 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
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup chopped nuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5 inch loaf pans. If making muffins, add liners to muffin cups. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water and sugar 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 Use toothpick test to determine doneness). Loaves are done when toothpick inserted in center comes out clean. You can bake as muffins – One loaf and 12 muffins. Adjust cooking times.

You can add a dab of cream cheese icing to bread/muffins. I melt 1/2 stick butter and stir in a couple of tablespoons of brown sugar until well blended. Poke holes in bread with a toothpick and slowly drizzle butter mixture over both loaves. It doesn’t take much!!



26 Comments (+add yours?)

  1. Tina Blackledge
    Oct 13, 2014 @ 18:37:07



  2. huntmode
    Oct 13, 2014 @ 18:39:33

    Your dear friend, Huntie THANKS YOU! Grin. Yum!


  3. Let's CUT the Crap!
    Oct 13, 2014 @ 19:16:41

    Noted and filed. Yummo! Thanks, Kanzen. ❤ ❤


  4. humptydumptymuralmagic
    Oct 13, 2014 @ 21:17:25

    another recipe I can’t wait to try!


  5. macjam47
    Oct 14, 2014 @ 08:23:16

    Sounds so yummy!


  6. Bernice
    Oct 14, 2014 @ 21:36:07

    I love pumpkin bread and banana bread – I need to dig out my mother’s recipes – great for fall. 🙂


  7. SirenaTales
    Oct 15, 2014 @ 08:48:47

    Ooooo, this looks scrumptious. I have used a similar recipe for years, but love your additions of applesauce, brown sugar and walnuts. Can’t wait to try. Thank you, Kanzen, for the delicious aromas and tastes we are about to savor. xoxo


    • kanzensakura
      Oct 15, 2014 @ 10:29:17

      I hope so! the original called for a lot of oil… made the texture, I thought, a little…well, oily. I love nuts in just about everything and one day, I didn’t have enough granulated sugar so I used brown. So there ya go! Obviously, not a very picky recipe. I’ve even cut the pumpkin down to half to make a “paler” version, more like a pound cake. and that was good too!!!! Ithink this bread will not only smell and taste good, but inspire you to an autumn dance!


  8. boykolot
    Oct 25, 2014 @ 02:42:06

    that nice, good post I like it!


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