Applesauce Pumpkin Bread
Servings 14 slices
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup granulated sugar can reduce to ¾ cup
- 1 cup pumpkin puree not pumpkin pie filling
- ¼ cup vegetable or canola oil
- ¼ cup unsweetened applesauce
- ⅓ cup water
Instructions
Make the Pumpkin Bread
- Preheat oven to 350°F (180°C). Grease a 9x5 inch loaf pan with non-stick spray or line with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
- In a large bowl, beat the eggs until pale and slightly foamy. Add the sugar and mix until combined.
- Stir in the pumpkin puree, oil, applesauce, and water until smooth.
- Add the dry ingredients to the wet in two additions, folding with a spatula until the flour just disappears. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil for the last 15 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Pure pumpkin puree: Use pure pumpkin, not pumpkin pie filling. Pie filling is pre-sweetened and pre-spiced.
- Spice shortcut: Replace the individual spices with 1 tablespoon pumpkin pie spice.
- Less sweet: Reduce sugar to ¾ cup for a less sweet loaf.
- Mini muffins: Bake in a mini muffin tin at 350°F for 12-15 minutes. Makes about 24.
- Mini loaves: Divide into 3-4 mini loaf pans and bake for 35-40 minutes.
- Storage: Room temperature 3 days, refrigerator 1 week, freezer 3 months.
- Leftover pumpkin: Freeze in ¼ cup portions for smoothies, oatmeal, or your next batch.