Fall Spiced Pumpkin Bread Recipe features all the spices of fall; cinnamon, ginger, clove, and nutmeg. With a secret ingredient, applesauce, for a moist, not greasy pumpkin bread. Try some for yourself!
I make this from the first leaf falling off the trees and all the way through the holidays.
You might even find it hanging out up until Easter. This gets made a lot.
This another recipe of mine that is well used, and stained.
I make it in large loaves, small loaves, and mini loaves.
I give it away and I also freeze it for later.
Small loaves make great food gifts during the holidays.
Wrap completely cooled loaves in holiday colored plastic wrap, and add a bow.
When doing this I like to add a small container of whipped butter and perhaps a plastic knife since most places don’t stock serveware like we do at home.
Fall Spiced Pumpkin Bread can be made in large loaf pans like I did today.
Large 9×5 loaf pans will yield 2 loaves of bread that have decent sized tops.
Smaller 8X4 loaf pans will make 3 loaves, and mini loaf pans will make around 4.
I don’t use the mini pans unless I am making holiday gifts trays.
I usually double the recipe for this task and get anywhere from 8 to 9 mini loaves.
This all depends on how accurately I divided up the batter.
I have never made these as muffins so I could only give a stab in the dark at 12 or muffins depending on how full you fill the tins.
I wouldn’t fill them more than about 1/2 since this bread tends to rise a bit.
If you don’t care for any of the fall spices added, feel free to leave them out.
If you have a spice that you just love in your pumpkin pie and want to try it here, I don’t see why it wouldn’t work.
Like more cinnamon, go ahead and add it. I have had times when I wasn’t paying attention and added up to a tablespoon of cinnamon.
No one besides me seemed to notice the mistake. Like most quick bread, pumpkin bread is very forgiving.
If you want to add nuts, chocolate chips, or cinnamon chips, go ahead. They all pair well with this bread and I have successfully used all of the above. Start with one cup of your add-in, mix it up and decide if you want more.
If freezing for use later, wrap in wax paper, followed by aluminum foil. Only wrap the bread when it is completely cooled.
When thawing, remove both prior to thawing or it will stick to the spiced pumpkin bread.
It will still be edible, just not so pretty anymore.
- 15 ounces canned Pumpkin– not pumpkin pie mix
- 4 Eggs
- 1/2 cup Applesauce
- 1/2 cup Oil
- 2/3 cup Water
- 1 1/2 cups Brown Sugar
- 1 1/2cups Granulated Sugar
- 3 1/2cups All-Purpose Flour
- 2 teaspoons baking soda
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- Preheat oven to 350°. Spray 2 large, 9X5, loaf pans with cooking spray. Cut a piece of wax paper to fit the bottom of each pan. Lay wax paper in bottom and long sides of the pan. Spray with cooking spray again.
- In a mixing bowl, mix together pumpkin, eggs, oil, and water. Mix in sugars and beat until incorporated. Mix in spices and baking soda. Mix really well until there are no specks of baking soda visible. Add in flour, mix just until moistened and no flour is visible. Pour into prepared pans.
- Bake at 350° for 50 to 80 minutes or until a toothpick inserted in the center of both loaves comes out clean.
- Allow loaves to cool at least 30 minutes before attempting to remove from pan.
Oil can be substituted for the applesauce.
Oil and applesauce can be substituted with all butter.
You can use all white sugar or all brown sugar, I prefer a combination.
If using 3 smaller bread pans, 8X4, start checking with a toothpick after 30 minutes.
For mini loaf pans and muffin tins, start checking after 15 minutes.
Nuts and/or chocolate chips can be added. Start with about a cup, mix them in. If you want more, just add them until you reach the amount you prefer.
Serving Size:1" slice
Amount Per Serving:Calories: 264 Total Fat: 7.3g Saturated Fat: 1.2g Cholesterol: 36mg Sodium: 215mg Carbohydrates: 47.5g Fiber: 1.5g Sugar: 30g Protein: 3.7g
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