September 27, 2012
Autumn is here, and with it an influx of pumpkins. What better way to accompany your jack-o-lantern carving than with a slice of fresh pumpkin bread?
A while back my family started the tradition of making several loves of pumpkin bread on an early Autumn day. This sweet and flavorful bread is simple enough to make that the kids can join you in preparing it. And it’s so delicious, your family want it for breakfast, lunch, snacks and even dessert.
We wrap up the extra loaves and bring them to friends and teachers as little gifts. It’s also great to bring as a dish to a Halloween party or for Thanksgiving dinner as a festive alternative to pie. You can serve the bread warm with butter, cold and cubed as a “finger food” snack, or even ice it with a bit of sweetened creme cheese. The options are endless.
The following pumpkin bread recipe yields 2 loaves.
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 /12 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 3/4 cups sugar
- 1/3 cup cooking oil
- 1/3 cup applesauce
- 1 pound can of pumpkin puree
- 3 eggs plus 2 egg whites
- 2/3 cup water
- Heat oven to 350. Grease two 9x5x3 loaf pans.
- Stir the flour, baking powder, baking soda, cinnamon and nutmeg in a medium bowl: set aside.
- In a large bowl, blend sugar and oil until fluffy.
- Add eggs, pumpkin and water.
- Gradually blend in flour mixture; mix until fully blended.
- Pour into prepared pans. Bake 45 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool completely before slicing. Can be frozen in proper freezer bags for up to 2 months.
Serve and enjoy.