One of our favorite things about fall is pumpkin everything. Doughnuts, muffins, cookies, soup and, of course, quick pumpkin bread. Pumpkin bread is easy and rich and we've been eating it for breakfast, snacks and everything in between.
We started with a classic pumpkin bread recipe, then added a few of our own ingredients to spice it up.
Rating: Truly 1/2 assed
Here's what you need and how you do it
3-1/2 cups flour
1-1/2 cups sugar
1 cup brown sugar
1-1/2 cup pumpkin purée
2 eggs
1/8 cup molasses (optional)
1/4 cup milk
1/2 cup vegetable oil
1/2 cup applesauce (or another 1/2 cup vegetable oil)
1-1/2 teaspoons salt
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 cups chocolate chips (optional)
Preheat oven to 350 degrees. Grease two 9x5x3 inch loaf pans. Mix dry ingredients in one bowl, wet ingredients in another. Then combine. Fold in chocolate chips.
Bake for 45 minutes to one hour, or until toothpick inserted in center comes out clean.
For a printable version of this recipe, click here.
One of my favorite things about fall is pumpkin everything too. I had a LOVELY pumpkin-snickerdoodle cupcake today :)
Posted by: www.facebook.com/profile.php?id=572825720 | October 03, 2009 at 08:46 PM
I can't remember exactly how I found your blog but I think it was from Jess's blog. Are you her parents? I'm Seth Sherry's sister. Anyways, I just made this and I have a piece of hot, spicy pumpkin bread in my hand. Thank you for sharing!
Posted by: emily | October 04, 2009 at 04:37 PM
oh i love pumpkin esp since i decided canned tasted just as good as all the work for fresh to make bread/muffins!
Posted by: Wendy | October 04, 2009 at 07:41 PM
I'll be making this this afternoon. YUM!
Posted by: M | October 05, 2009 at 04:35 AM
Ok..made the pumpkin bread. I cut the recipe in half because I was afraid it wouldn't be done in the middle..I should have made the whole recipe. Turned out perfect..just like the picture..fully done in the middle and delicious! This is a GREAT recipe.
Posted by: M | October 05, 2009 at 03:25 PM
Do you think it would be ok to use all applesauce (no oil) or would that ruin it?
Posted by: Christina | October 06, 2009 at 05:14 PM
Christina,
I tried making two loaves with applesauce only. They were fine, except that the texture was a little rubbery. Not sure if that was because of using 100% applesauce, but I think it may have been. It's a lot better with a little oil.
Posted by: Half Assed Kitchen | October 06, 2009 at 05:20 PM
I guess I know now what to do with all the pumpkins in my garden! Thanks for sharing!
Posted by: bedroom dresser | October 06, 2009 at 07:33 PM
I'm so ready to make this, but when I got to the store, they did not carry pumpkin puree - would a can of packed pumpkin be OK?, maybe it'll be a bit more dense with packed?
Posted by: JoAnn | October 07, 2009 at 08:28 AM
JoAnn, Absolutely! I just used, you know, Libby's pumpkin. Nothing Fancy. :)
Posted by: Half Assed Kitchen | October 07, 2009 at 10:20 AM
I love pumpkin bread!!
Posted by: Jessica @ How Sweet It Is | October 08, 2009 at 01:42 PM
This was great! I made it tonight but modified a little. I added a bit of vanilla and a dash of cardamon, plus about a cup of chocolate chips. For the oil, I used a cup of fruity olive oil. Thank you for posting this easy recipe. Yum.
Posted by: Summer | October 11, 2009 at 08:08 PM
Seriously, pumpkin bread is the first thing that gets me excited about fall, every year without fail. Looks incredible!
Posted by: Sam@BingeNYC | October 11, 2009 at 10:50 PM
It is again fall and pumpkins are pouring out in the market today. I just love this time of the year!
Posted by: cedar chest | October 29, 2010 at 10:32 PM