In Homemaking, Recipes
Pumpkin Bread
Yields 1
I have been trying to reduce the sugar in standard recipes like this one. It originally called for 2 cups of sugar, but 1 is still plenty. I also changed the original quantity of butter and added apple sauce in the same quantity.
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  1. Pumpkin Bread
  2. 2 cups all-purpose flour (or 1 cup whole wheat and 1 cup white AP flour)
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon baking powder
  5. 1 teaspoon baking soda
  6. 1 T pumpkin pie spice (or 1 tsp each cloves, cinnamon, nutmeg)
  7. 1 cup pure cane sugar
  8. 1 stick (1/2 cup) butter, softened
  9. 1/4 c unsweetened apple sauce
  10. 2 large eggs
  11. 1 tsp vanilla
  12. 1 15-ounce can of pumpkin (or fresh/frozen pumpkin)
  1. Preheat oven to 325 degrees.
  2. Grease and flour 1 baking loaf pan.
  3. In large bowl, beat butter and sugar until blended. Add eggs and apple sauce. When combined, beat in pumpkin and vanilla.
  4. Combine dry ingredients in separate bowl and then gradually beat it into the wet ingredients.
  5. Put batter in prepared pan and bake for 65 – 75 minutes, or until cake tester inserted in center comes out clean.
Adapted from from recipe by Jennifer Segal
Adapted from from recipe by Jennifer Segal
My Handy Family

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