Pumpkin Bread
Pumpkin Bread is a moist and flavorful bread that is perfect for fall. Made with pumpkin puree, applesauce, and spices, this bread is sure to be a hit with your family and friends.
Pumpkin Bread is a moist and flavorful bread that is perfect for fall. Made with pumpkin puree, applesauce, and spices, this bread is sure to be a hit with your family and friends.
- Carbohydrate 31.1947543368182 g
- Cholesterol 40.7388888887508 mg
- Fat 18.5842381946375 g
- Fiber 0.868356943275238 g
- Protein 2.73747722440429 g
- Saturated Fat 10.0431210416825 g
- Serving Size 1 1 Serving (63g)
- Sodium 342.495180846995 mg
- Sugar 30.3263973935429 g
- Trans Fat 1.27429351396103 g
- Calories 297 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.
Pumpkin puree carries the primary structural and moisture load in quick breads, reacting with baking soda and baking powder to achieve rise while keeping the crumb tender. Applesauce acts as a fat replacer, substituting for traditional oils or butter without sacrificing the dense, rich mouthfeel expected from spiced loaves. When adapting this formula, note that reducing the three cups of white sugar alters more than sweetness; sugar retains moisture during the 350 degree Fahrenheit bake, meaning lower sugar content yields a drier product that stales faster. Dividing this batter across three 7 1/2 x 3 1/2-inch loaf pans ensures even heat penetration, preventing raw centers while the edges brown. To check doneness reliably between 50 and 60 minutes, insert a wooden skewer into the deepest part of the loaf; it must emerge free of wet batter. Walnuts provide structural contrast but can be omitted or swapped for pecans without changing the liquid ratios or leavening requirements. Double or halve the batch cautiously, keeping pan fill levels consistent at roughly two-thirds full to allow proper expansion during baking.
