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!!
Tina Blackledge
Oct 13, 2014 @ 18:37:07
Yummy!
kanzensakura
Oct 13, 2014 @ 18:47:04
It’s good. I like it toasted for breakfast with a scholar of butter or cream cheese.
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Tina Blackledge
Oct 13, 2014 @ 19:16:27
Yes, cream cheese is divine on sweet breads! Mmmmm.
kanzensakura
Oct 13, 2014 @ 22:44:37
🙂 Did you change your gravatar photo?
Tina Blackledge
Oct 14, 2014 @ 03:44:43
Hmmm, I see that it is changed but it wasn’t intentional. I need to change it back.
huntmode
Oct 13, 2014 @ 18:39:33
Your dear friend, Huntie THANKS YOU! Grin. Yum!
kanzensakura
Oct 13, 2014 @ 18:47:55
Good evening naff to make you slap your grandaddy, as we say down here.
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Let's CUT the Crap!
Oct 13, 2014 @ 19:16:41
Noted and filed. Yummo! Thanks, Kanzen. ❤ ❤
kanzensakura
Oct 13, 2014 @ 20:28:29
Make muffins, freeze, one at a time, s.l.o.w.l.y it will be hard cause this is so good.
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Let's CUT the Crap!
Oct 14, 2014 @ 07:38:24
I cannot bake unless there is an occasion.: 😮 😛
kanzensakura
Oct 14, 2014 @ 11:01:11
October is “International Bake Something Yummy” month. November is “Bake quick bread, drink coffee and read month”
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Let's CUT the Crap!
Oct 14, 2014 @ 13:56:00
I hadn’t heard that. Thanks. I’ll need to put this on my calendar. 🙂 😀 😛
kanzensakura
Oct 14, 2014 @ 15:27:50
😊 💗
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humptydumptymuralmagic
Oct 13, 2014 @ 21:17:25
another recipe I can’t wait to try!
kanzensakura
Oct 13, 2014 @ 21:38:20
I think your kids will love too!
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macjam47
Oct 14, 2014 @ 08:23:16
Sounds so yummy!
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. 🙂
kanzensakura
Oct 14, 2014 @ 21:43:09
The older recipes are wonderful. This one goes back to 1970
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Bernice
Oct 14, 2014 @ 21:49:50
My mother also made pumpkin bars – I think I already posted them but I eliminate the cream cheese frosting. I like mine more natural. 🙂
kanzensakura
Oct 14, 2014 @ 21:53:35
I remember those! I need to look up again
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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…..it 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!
SirenaTales
Oct 15, 2014 @ 10:33:18
Thanks for all of this. And “Autumn Dance With Pumpkin Bread?” Sounds divine :). xo
kanzensakura
Oct 15, 2014 @ 10:34:35
😊 💗
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boykolot
Oct 25, 2014 @ 02:42:06
that nice, good post I like it!
kanzensakura
Oct 25, 2014 @ 18:12:01
I am glad! I hope you will try it, it is very tasty.
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