The Pumpkin Bread I'm Still in Love With

I was in the store today and found my first pumpkins of the season.  I still can't believe it's September already.  I'm sure Fall will be upon us before we know it.  So, I'm pulling out my favorite fall recipes so I can get my kitchen in readiness.

Pureed Pumpkin is a staple in our house and is one of my favorite ingredients during the colder months.  I am still working on the best way to make my own puree from fresh pumpkin so I still purchase canned puree to stock my pantry shelves.  I use it primarily to make pancakes, breads and pies.  Today I'm sharing my new favorite pumpkin bread recipe.  Enjoy!

The Pumpkin Bread I'm Still in Love With


1 1/2 cups Sugar
1 cup canned pumpkin
1/2 cup applesauce
1/2 cup water or soy milk
2 eggs or egg substitute equivalent
1 2/3 cups flour
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. baking powder
Dash of real vanilla extract
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. cloves
(feel free to use pumpkin pie spice blend if that is all you have at home. I just used a couple dashes and it turned out great.)


Preheat oven to 350 degrees.

Combine first five ingredients in small bowl and beat well. In a separate bowl, combine remaining ingredients and mix well. Gradually add dry ingredients into the pumpkin mixture and combine.

Use a non-stick 9" x 5" loaf pan ( or a non-teflon pan *very lightly* sprayed with Canola oil cooking spray). Pour batter into loaf pan and bake at 350 degrees for 65 - 70 minutes or until toothpick inserted in the middle comes out clean. Cool 10 minutes in the pan before moving to wire rack. Enjoy!

*Adapted from Veggies Unite! -

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Emily Elliott

Some say he’s half man half fish, others say he’s more of a seventy/thirty split. Either way he’s a fishy bastard. Google

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