Pumpkin Spice Bread

by Beth on October 25, 2011

Pumpkin Spice Bread

If you’re like me and you enjoy pumpkin, warm fall spices and baking, then you should make this bread.  Like most quick breads, it comes together quickly with minimal mess using pantry staples.  In a little more than one hour, you’ll have not one, but two loaves of perfectly spiced warm pumpkin bread.  It’s perfect for breakfast, an afternoon snack or even dessert

As written this recipe yields two 9×5 loaves.  While you probably don’t need two full loaves of pumpkin bread lying around, I’m sure you wouldn’t mind.   I baked up a 9×5 loaf and three mini loaves with the intention of freezing some, but  it didn’t last long enough to make it to the freezer.

Pumpkin Spice Bread

Pumpkin Spice Bread
Yields 2 9×5 loaves

3 cups sugar
1/2 cup vegetable oil
1/2 cup unsweetened applesauce (or oil)
4 eggs, lightly beaten
1 (16 ounce) can solid pack pumpkin
3 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp baking powder
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 cup water

1. In a large bowl, combine sugar, oil, applesauce and eggs. Add pumpkin and mix well.
2. Add dry ingredients to a separate bowl and whisk to combine.
3. Add dry ingredients to the pumpkin mixture alternately with water.
4. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans and bake at 350 degrees F for 60-65 minutes or until bread tests done.
5. Cool in pans 10 minutes before removing to a wire rack; cool completely.

Source: Allrecipes.com

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