Pumpkin Bread
- Preparing Time: 25 minutes
- Total Time: 50 minutes
- Served Person: 24
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3 cups white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup applesauce
- 4 eggs lightly beaten
- 1 (15 ounce) can pumpkin puree
- 1/4 cup water
- 1/2 cup chopped walnuts (optional)
- 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
I recently made this pumpkin bread recipe and it was a huge hit with my family. I was pleasantly surprised at how moist and flavorful it was. The bread is also very easy to make, so it's perfect for busy weeknights. I would highly recommend this recipe to anyone looking for a delicious and easy autumn treat.
Here are a few tips for making the best pumpkin bread:
1. Be sure to use fresh pumpkin puree for the best flavor. Canned pumpkin puree will work in a pinch, but fresh pumpkin puree will give your bread a much more vibrant color and flavor.
2. Don't overmix the batter. Overmixing can result in a tough bread.
3. Let the bread cool completely before slicing and serving. This will help the bread to set and prevent it from crumbling.
I hope you enjoy this pumpkin bread recipe as much as my family does!
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.
