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To say this is a seasonal favorite is an understatement. I make it at least twice a year. Often more. And this recipe makes two large loaves, so…yeah. We eat a lot of pumpkin bread.
The original recipe calls for shortening. I’ve tweaked it a few times have halved the shortening for applesauce (make sure it’s unsweetened). You could also use softened butter (unsalted). You will, of course, need pumpkin, then eggs, flour, cinnamon, cloves, sugar, salt, baking soda and baking powder.
Generally, I like to measure out my ingredients and let them all come to room temp before combining and baking. Plus, everything pulls together quickly that way, too. First, preheat your oven to 350 degrees and grease two 9x5x3 bread pans. I either brush softened butter, or more often, I use the baking spray with flour.
Cream together the shortening and sugar and add in the applesauce, if you’re using it. Gently add in eggs and pumpkin and combine. Whisk together your dry ingredients. In three or so batches, add your dry ingredients into the wet ingredients, mixing after each add. Scrape the bowl down and mix once more to make sure everything is combined.
Divide the batter evenly among your prepared baking dishes. Bake for 65-75 minutes or until a toothpick inserted into the center of a loaf comes out clean. Cool in pans for 10 minutes, then turn out onto cooling racks and allow to cool completely. You can wrap and freeze or the bread will keep for about a week.
If you make this, I’d love to hear your feedback! Do you have a favorite recipe you make when fall arrives? Can’t wait to hear what it is! Happy baking!
Cheers,
Sharon
Pumpkin Bread
Notes
Make sure all of your ingredients are at room temperature.
Adjust the spices to your taste (but I love the extra spice and recommend trying it).
The original recipe calls for 2/3 cup of shortening – I have lightened it up a touch with the apple sauce, but use what you have and prefer.
To serve, slice and enjoy at room temp or warm and spread with butter.
Ingredients
- 1/3 c. shortening (butter)
- 2 2/3 c. sugar
- 1/3 c. unsweetened apple sauce
- 4 eggs
- 1 16 oz. can pumpkin pulp
- 2/3 c. water
- 3 1/3 c. all purpose flour
- 2 t. baking soda
- 1 1/2 t. salt
- 1/2 t. baking powder
- 1 t. ground cinnamon
- 1 t. ground cloves
Instructions
- Preheat your oven to 350 degrees.
- Grease 2 9x5x3 loaf pans and set aside.
- In a large bowl, cream together the shortening and sugar. Then mix in the apple sauce.
- Add in the eggs, pumpkin pulp and water – beat on low so as not to splatter.
- In a separate bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and cloves.
- Gently blend in dry ingredients and mix well until fully combined (but don’t over-mix).
- Divide evenly between the loaf pans and bake approximately 1 hour until a toothpick inserted in the middle comes out clean.
- Allow to cool in the loaf pans for 5-10 minutes, then invert on a cooling rack, turn right side up, and allow to fully cool.
- Store in a ziptop bag for a few days on the counter or in the fridge. Or wrap in plastic wrap, foil and a bag and store in the freezer.
