Adapted from this recipe. (For those of you who wonder how to adapt recipes, compare the original to my version below. You’ll get a good sense for what types of things are really easy to adapt.) I love pumpkin bread. This version is still plenty dessert-y and sweet, while being a bit more healthy than other (tasty) recipes I’ve tried in the past. I like to eat this bread with butter, jam, and/or melted chocolate chips.
For the spices, the measurements in parentheses are for a more pronounced, gingerbread-y flavor. I use the amounts in parentheses.
- 1 15 oz. can pumpkin puree
- 4 eggs
- 1/2 cup olive oil
- 1/2 cup unsweetened applesauce
- 2/3 cup water
- 2 cups Sucanat or brown sugar
- 3 1/2 cups whole wheat pastry flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 (2) tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 (1) tsp ground cloves
- 1/4 (2) tsp ground ginger
- 1 tsp ground allspice (optional)
- Preheat oven to 350 degrees. Grease and flour two 9×5 inch loaf pans.
- In a large bowl, mix together pumpkin, eggs, oil, applesauce, water, and sugar until well blended. (I use my hand blender for this step.).
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and allspice. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for 60-70 minutes or until toothpick inserted in center comes out clean.
- Optional: If you like a softy, squishy crust (like I do), only let the loaves cool on a rack for a few minutes before wrapping them in waxed paper/aluminum foil and/or placing them in the plastic bag you plan to use for storage and sealing. I place the plastic bag tightly over the top and sides of the loaf, leaving the bottom open on the rack, so the bottom doesn’t get soggy. This requires just the right size bag, though.