It is officially FALL!! It is time for ALL things pumpkin!
This recipe is easy and quite delicious! Give it a try, change it up to suit your likes. Swap out the pecans for walnuts or another nut you love. Change the cranberries to raisins or omit them altogether and just have straight up pumpkin bread!
This bread freezes well and makes a great gift, tie a bow around a wrapped loaf for your friends and amaze them with the deliciousness!!
- 1 (15 oz can) Pumpkin puree
- 4 eggs
- 1/2 cup Vegetable oil (I used Avacado oil)
- 1/2 cup unsweetened applesauce
- 2/3 cup water
- 1 1/2 cups white sugar
- 1 1/2 cups brown sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup chopped pecans *optional*
- 1 cup dried cranberries *optional*
Preheat oven to 350 degrees F (175 degrees C). Spray pans. In a large bowl, mix together pumpkin, eggs, oil, water and sugars until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the wet ingredients just until blended. Stir in pecans and cranberries *optional*. Pour into prepared pans. Bake in preheated oven for times stated below. They are done when a toothpick inserted into the center comes out clean. Cool completely before wrapping in waxed paper and then aluminum foil to freeze.
**this recipe should make 3 (7×3) loaves, or 6-7 Smaller loaves. You can also make these into muffins. When I made these I doubled the recipe and it made 16 small loaves and took 50-55 minutes to cook. (I placed all the loaf pans onto sheet pans to bake).**
All ovens are different so start out with 40 minutes on the timer and go from there for loaves. I did not bake muffins but I would start out with 30 minutes and time accordingly.