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!
Source: Cheese Curd in Paradise
- 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
- 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.