Wednesday, October 2, 2013

Recipe: Pumpkin Bread

Apparently, I love pumpkins.

See the evidence here, here, here, here, and here.

I have already posted a couple of pumpkin bread recipes, but I have this issue where I don't really use the same recipe more than once. This is mainly because I try to use what I have in my kitchen and not have to go to the store every time.

I based this recipe on the one found here.

**This makes TWO LOAVES

-1 can pumpkin puree, 15 oz
-3 whole eggs
-1/2 cup unsweeteened applesauce
-1/2 cup extra virgin olive oil
-2/3 cup water
-2 teaspoon vanilla extract
-1/2 cup sugar in the raw*
-3/4 cup white sugar*
-3/4 cup brown sugar*
-2 cups whole wheat flour
-1 1/2 cups all purpose flour
-2 tsp baking soda
-1 tsp salt
-1 Tbsp ground cinnamon
-1 Tbsp ground nutmeg
-2 tsp ground ginger


Preheat oven to 350F.

Mix all wet ingredients in a large mixing bowl until well blended (either in a mixer, with a handle held mixer, or a fork).

In a separate large mixing bowl, mix all dry ingredients together until blended well.

Slowly add the dry ingredients to the wet ingredients, mixing well.

Pour the batter into two greased bread pans.

Bake 60-70 minutes, until a knife or toothpick comes out clean from the center.

*I love sugar in the raw, but I ran out, hence the use of 3 different sugars. Use your favorite, but I would definitely incorporate brown sugar for a better flavor.


  1. Yum, this sounds so good!! I made pumpkin puree from pumpkins my mother in law gave us from her garden so I'm trying to use it up! I want to make this today BUT I don't have any raw sugar and we are temporarily down to 1 vehicle so I can't go to the store today (ugh) what can I do for substitute??

    1. Hi Courtney! Thank you for reading! Do you have any brown sugar around? That would probably be the closest option. If not, you could use regular white sugar, but it may taste a little different. :) Let me know if you have any other questions!