After yesterday’s pumpkin cheesecake brownies, I had to use up a good bit of the leftover pumpkin. So, I searched blogs until I found Katie’s adaptation for a classic pumpkin bread that would use up all the rest of that yummy pumpkin before it went bad in the fridge!
Of course, I subbed applesauce for butter here. It was still very good though! 🙂 Thanks Katie!
Classic Pumpkin Bread
Source: Good Things Catered adapted from Joy of Cooking
- 1 ½ c. all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 tsp salt
- 3 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/3 c. milk
- ½ tsp vanilla
- 6 Tbsp butter, at room temp (I used applesauce instead)
- 1 c. granulated sugar
- 1/3 c. packed brown sugar
- 2 large eggs
- 1 c. pumpkin puree
- Preheat oven to 350 degrees.
- Have all ingredients at room temp and prepare 9×5 loaf pan.
- Whisk together flour, soda, powder, salt and spices thoroughly.
- In another bowl combine milk and vanilla.
- In large bowl of mixer beat butter until creamy (about 30 sec).
- Gradually add sugars and beat on high speed until lightened in texture (3-4 min).
- Beat in eggs one at a time.
- Add pumpkin puree on low speed until just blended.
- Add flour mixture in 3 parts alternating with the milk mixture in 2 parts beating on low or stirring with spatula until just combined. (Don’t overmix here! Really just stir until just combined. Sorry, I watch too much Alton Brown….)
- Scrape batter into pan and spread evenly.
- Bake about 1 hour or until a toothpick inserted in center comes out clean. (It took me about 75 minutes)
Ok, drumroll for the POINTS* value (with my applesauce change in there)….
YAY! So, POINTSwise, this doesn’t make for a bad breakfast at all!! 🙂 Enjoy!