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Category: Breakfast

(Updated 1/2/2013)
Fall Spiced Pumpkin Bread


1 (15 oz.) can pumpkin puree
4 eggs
½ cup vegetable oil
½ cup applesauce
2/3 cup water
2 cups granulated sugar
Splash of vanilla
3 ½ cups all-purpose flour
2 tsp baking soda
1 ½ tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground ginger
1 cup walnuts (optional)
1 cup raisins (optional)


Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans (or two 9 x 5 or 24 muffin cups). In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water, sugar and vanilla until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Add walnuts and raisins if desired. Mix well. Pour batter into the prepared pans. Bake for 45-50 minutes in the preheated oven. Remove from oven and cool on a wire rack before slicing.