Kittencal's Pumpkin Bread
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
3 loaves
ingredients
- 1 (15 ounce) can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 2⁄3 cup unsweetened apple juice or 2/3 cup water
- 2 cups white sugar
- 1 cup brown sugar, packed
- 3 1⁄2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 3⁄4 teaspoon clove
- 1⁄2 teaspoon ginger powder
- 3⁄4 - 1 cup coarsley chopped fresh cranberries (or use 1 cup raisins or nuts) (optional)
directions
- Set oven to 350 degrees (oven rack set to second-lowest position).
- Butter three 7 x 3-inch loaf pans.
- In a bowl whisk together the pumpkin puree with eggs, oil, vanilla, apple juice or water and both sugars until well blended.
- In another bowl mix together the flour, baking soda, salt, cinnamon, cloves, nutmeg and ginger powder; add to the pumpkin mixture using a wooden spoon just until blended.
- Mix in chopped cranberries or raisins.
- Evenly divide into the baking pans.
- Bake for about 50-60 minutes or until the loaves test done.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Kittnecal--I think you must be a trained chef, because your recipes totally ROCK! I made muffins out of this recipe, using 1/4 cup batter for each muffin. It made 33 muffins. I left out the cranberries/nuts/raisins, as my kids don't like those, but I did sprinkle the top of each muffin with raw, shelled pumpkin seeds. I baked them at 350 for 40 minutes. They are super!
-
I cut this down to 1 loaf, and used only one egg and a little extra pumpkin to make up for the 1/3 egg. I used the brown sugar, but subbed Splenda for half of the white sugar. The spices were right on and the bread smells and tastes great. Along with the cranberries, I added some pepitas. I am going to try it as muffins next time!
-
I did a diabetic conversion on this and it was a real hit my 2 diabetic guests and myself. I made a 2 loaf amount and baked it one deep heart shaped pan. The reduced amount ask for 2/3 of a can of pumpkin and I used the full can rather than toss the remaining bit. Other changes were: the eggs became a very scant 1/2 cup of Eggbeaters, the applesauce in place of the second amount of oil, 2 tbsp of water, 1/3 cup of Splenda brown sugar blend, 1 cup Splenda in place of the white sugar, 1/3 cup of flour became whole wheat and the cranberries/raisins became some chopped pecans. It accepted the changes very well and it's delicious and very fragrant while baking. This one is a keeper for sure. Thanks Kit.