I love pumpkin, but I never really started using it for more than pumpkin pie until a few years ago. In fact, I never really knew the amazing-ness that is pumpkin bread until I went to a work meeting in Chicago about five years ago in the month of October. There was a Starbucks in the hotel, and I needed some breakfast. I had never really gone to Starbucks before because I am not a lover of coffee, so I checked out their pastry case and chose a piece of pumpkin bread. And then I fell in love. In a big way. When I got home from my meeting, I researched recipes for pumpkin spice bread and haven't turned back since. Let's face it, I cannot pay $4 for a piece of the bread. So now I can get my fix whenever I want it.
Another beauty of this recipe is that it's a one bowl, mix by hand recipe. It's so easy...maybe a little too easy.
This is a recipe that I do not adjust for high altitude. It works great as is. This recipe makes two loaves so you can make two and eat both or freeze one (they do freeze well), or you could make a loaf and muffins or cupcakes. I'll show you the cupcake variation next week. Because really, what could go wrong when you add some frosting?
Another beauty of this recipe is that it's a one bowl, mix by hand recipe. It's so easy...maybe a little too easy.
This is a recipe that I do not adjust for high altitude. It works great as is. This recipe makes two loaves so you can make two and eat both or freeze one (they do freeze well), or you could make a loaf and muffins or cupcakes. I'll show you the cupcake variation next week. Because really, what could go wrong when you add some frosting?
Pumpkin Spice Bread and Muffins Recipe
Makes two loaves or 36 muffins or a combination
Print this recipe
2 1/4 cups sugar
2 cups all purpose flour
1 1/3 cups cake flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon ground cloves
1/2 teaspoon nutmeg
4 eggs
15 ounce can of pumpkin
1 cup buttermilk
1/2 cup unsweetened applesauce
1/3 cup canola oil
Preheat your oven to 350 degrees.
In a large bowl, mix together the first nine ingredients. Form a well in the dry ingredients, and add the eggs, pumpkin, buttermilk, applesauce, and oil into the middle. Mix those ingredients together, and then stir everything together until just incorporated. If you're making loaves of bread, divide the batter between two greased 9-inch loaf pans. Bake for 45-55 minutes or until a toothpick comes out clean. Let cool for 10 minutes before removing from pans.
If you're making muffins, line 36 muffin tins with liners. Spoon about 1/4 cup of batter into the liners or until they're about 2/3 of the way full. Bake for 15-17 minutes or until a toothpick comes out clean. Let cool before eating.
Source: Taste of Home
Makes two loaves or 36 muffins or a combination
Print this recipe
2 1/4 cups sugar
2 cups all purpose flour
1 1/3 cups cake flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon ground cloves
1/2 teaspoon nutmeg
4 eggs
15 ounce can of pumpkin
1 cup buttermilk
1/2 cup unsweetened applesauce
1/3 cup canola oil
Preheat your oven to 350 degrees.
In a large bowl, mix together the first nine ingredients. Form a well in the dry ingredients, and add the eggs, pumpkin, buttermilk, applesauce, and oil into the middle. Mix those ingredients together, and then stir everything together until just incorporated. If you're making loaves of bread, divide the batter between two greased 9-inch loaf pans. Bake for 45-55 minutes or until a toothpick comes out clean. Let cool for 10 minutes before removing from pans.
If you're making muffins, line 36 muffin tins with liners. Spoon about 1/4 cup of batter into the liners or until they're about 2/3 of the way full. Bake for 15-17 minutes or until a toothpick comes out clean. Let cool before eating.
Source: Taste of Home
