All of a sudden fall is here, the temps have been dropping at night, the leaves are starting to turn and the pumpkins that the kids planted are ready to move from the pumpkin patch to the porch.
As far as I am concerned fall is baking season. The only thing better than warming the kitchen on a cool day with the oven, and the scent of cinnamon and pumpkin wafting through the house, is sitting down with a hot cup of coffee and a generous slice of this moist pumpkin bread.
This pumpkin bread is simply flavored with homemade pumpkin pie spice, and gets better after it has had a chance to sit a bit and the flavors get a chance to develop. This recipe makes two loaves, which in theory should mean I can make one and freeze one for later (it freezes beautifully) but rarely will one make it to the freezer.
- 1 15 ounce can pumpkin puree
- 4 eggs
- 1/2 cup cup vegetable oil
- 1/2 cup unsweetened applesauce
- 2/3 cup water
- 1 teaspoon vanilla extract
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 tablespoons pumpkin pie spice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
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, and pumpkin pie spice.
Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when a toothpick inserted in center comes out clean.
Recipe adapted from Allrecipes