Wednesday, November 25, 2015

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


  • 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.

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