Wednesday, October 21, 2009


This recipe makes three of the most delicious loaves of pumpkin bread...'cause if you're going to make pumpkin bread, you might as well make a LOT! These loaves freeze beautifully or you can wrap them up in a pretty kitchen towel and ribbon and give to a neighbor.

They'll love you for it.

And it might make up for all the trouble your four boys cause around the neighborhood...maybe...ok, the bread and cash.

Not to mention it makes your home smell like pumpkin pie!

3 cups canned pumpkin puree
1 1/2 cups apple sauce
4 cups sugar (brown/white/organic doesn't matter!)
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves

Preheat the oven to 350 degrees. Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Variations: add chocolate chips, pecans, walnuts, or dried cranberries!

1 comment:

Rachel said...

Ah, but for the want of a half dozen eggs. I have every thing else, but with only getting two-three eggs a day now, welllllllll....


I will have to make this as soon as I get some more eggs, though. :-)