Pumpkin Bread
I decided to make it for my family to try. After making it, I realized just how tasty and simple it is to prepare. I wasn't sure how my family would enjoy it, but it turns out that they love it. My daughter even requested that I make it for her birthday!
I decided to make it for my family to try. After making it, I realized just how tasty and simple it is to prepare. I wasn't sure how my family would enjoy it, but it turns out that they love it. My daughter even requested that I make it for her birthday!
- Carbohydrate 63.6742314583333 g
- Cholesterol 119.1925875 mg
- Fat 6.08202854166667 g
- Fiber 2.60281171318342 g
- Protein 6.29855775 g
- Saturated Fat 1.25950744166667 g
- Serving Size 1 1 (133g)
- Sodium 1122.18013333333 mg
- Sugar 61.0714197451499 g
- Trans Fat 3.2556213875 g
- Calories 326 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease three 7 1/2 x 3 1/2-inch loaf pans.
- In a large mixing bowl combine the flour, soda, salt, baking powder, sugar, cinnamon, and pumpkin pie spice. Stir well. Add applesauce, eggs, pumpkin, and water. Mix batter until well combined. Stir in nuts. Pour batter into prepared pans.
- Bake until tester inserted in the center of each loaf comes out clean, 50 to 60 minutes.
Why does replacing heavy fats with fruit puree yield such a tender crumb in spiced quick breads? Swapping traditional butter or dense oils for applesauce introduces pectin and natural sugars that retain moisture without weighing down the batter. When measuring all-purpose flour, always use the spoon-and-level method rather than dipping the measuring cup directly into the bag to avoid packing in excess protein that creates tough, rubbery loaves. This formulation relies on pumpkin puree to supply additional hydration while carrying fat-soluble spices evenly throughout the crumb structure.
Ground cinnamon and pumpkin pie spice contain volatile aromatic compounds that dissolve efficiently into the liquid phase before baking begins. Combining these spices with white sugar and baking soda requires careful distribution through the dry ingredients to prevent chemical hot spots that cause uneven rising. The slight acidity of the pumpkin puree interacts directly with the alkaline baking soda, generating carbon dioxide bubbles that expand during the first twenty minutes in a 350 degrees F oven. Folding chopped walnuts into the batter at the very end introduces a contrasting structural element that cuts through the soft interior texture.
Baking three smaller 7 1/2 x 3 1/2-inch loaf pans simultaneously requires monitoring the oven closely after the forty-five-minute mark. Because quick bread batters dense with moisture take longer to set at the core, inserting a wooden skewer directly into the exact center of the loaf remains the most reliable test for doneness. If the skewer emerges with wet batter clinging to it, return the pans to the heat immediately and check again in five minutes. Overbaking dries out the applesauce matrix, resulting in a crumb that crumbles apart rather than slicing cleanly.
Scaling this recipe requires attention to pan capacity and volume ratios rather than simply dividing ingredient weights blindly. Storing the finished loaves tightly wrapped in plastic wrap at room temperature for up to three days allows the spices to fully permeate the crumb. Slicing the bread only after it cools completely prevents the internal steam from condensing and ruining the delicate crust.
