October Pumpkin Bread

15 . October .2016Cheryl Miller0 Comments


* 2 cups all-purpose flour
* 2 teaspoons cinnamon
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1 1/2 cups sugar
* 1/2 cup Applesauce
* 1/4 cup vegetable oil
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 teaspoon pumpkin pie spice
* 3 cups shredded fresh pumpkin OR 2 cans Pumpkin Puree
* 1 cup toasted pumpkin seeds (optional)

Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, applesauce, vegetable oil, eggs, and vanilla. Combine wet mixture and fold in the shredded pumpkin or pumpkin puree and pumpkin seeds. Complete by adding the dry mixture into the wet mixture. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

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