Pumpkin Bread

I'm squeezing in one last fall recipe!

A few weeks ago my daughter was learning about pumpkins in kindergarten, and she asked if we could make pumpkin bread. So we picked up a can of pumpkin and went in search of an easy recipe.

Easy is a must for me when it comes to baking. Too much measuring makes me crazy! So this recipe was perfect - easy ingredients and easy directions. The bread turned out perfectly moist and wasn't overly pumpkin-y or spicy like some pumpkin sweets can be. We enjoyed it for breakfast for a few days and I plan on making it again next year as soon as the leaves start to turn and pumpkin is available in the market!

Pumpkin Bread
Source: Cheese Curd in Paradise

Ingredients

• 1.5 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 c vegetable oil
• 1/4 c unsweetened applesauce
• 1/2 tsp vanilla
• 1 c sugar
• 2 eggs, beaten
• 1 c canned pumpkin

Directions

• Preheat oven to 350 degrees
• Spray a 9x5 loaf pan with non-stick baking spray
• Stir together the flour, salt, baking soda, baking powder and cinnamon. Set aside.
• In a large bowl or bowl of a stand mixer, combine oil, applesauce, vanilla and sugar. Mix until smooth.
• Add the eggs and pumpkin.
• Pour the batter into the prepared pan and bake for 1 hour.

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